Best Peach Habanero Sauce Recipe 395 Recipes

PEACH HABANERO HOT SAUCE

Steps:

• Prepare a boiling water bath canner and enough jars to hold 4 pints of hot sauce (you can also can this in 8 half pint jars or 15 12-ounce jelly jars).
• Combine the peaches, vinegar, sugar, onion, peppers, garlic, lemon juice, and salt in a low, wide, non-reactive pan.
• Set over high heat and bring to a boil. Once the contents of the pan are bubbling, reduce the heat to medium and cook, stirring occasionally, until the peaches, peppers, and onions are tender.
• Remove the pot from the heat and puree using an immersion blender.
• Funnel into the prepared jars, leaving 1/2 inch headspace.
• Wipe the rims, apply the lids and rings, and process in a boiling water bath canner for 15 minutes.
• When the time is up, remove the lid from the pot and turn off the heat. Let the jars rest in the cooling water for five minutes. When that time is up, remove jars and set them on a folded kitchen towel to cool.
• When the resting time is up, remove the jars and set them on a folded kitchen towel to cool. When the jars/bottles have cooled enough that you can comfortable handle them, check the seals. Sealed jars/bottles can be stored at room temperature for up to a year. Any unsealed jars/bottles should be refrigerated and used promptly.

HABANERO SAUCE

Steps:

• Place the habanero peppers and garlic into a blender. Puree until the peppers are finely chopped. Add the peaches, molasses, honey, brown sugar, vinegar, mustard, paprika, salt, black pepper, cumin, coriander, ginger, allspice, and liquid smoke. Continue to puree until smooth.

PEACH-HABANERO JAM

Steps:

• Combine peaches, habanero peppers, white sugar, brown sugar, whiskey, cider vinegar, lemon juice, and vinegar in a large pot and let sit at room temperature for 1 hour.
• Bring to a boil; cook for 20 to 25 minutes. Drop a teaspoon of jam onto a plate. If it is thick and doesn't run, it is done. If it runs, cook for 5 minutes more.
• Ladle jam into jars. Wipe the rims and seal. Cool to room temperature. Keep refrigerated.

PEACH-MANGO-HABANERO WING SAUCE

Steps:

• Blend mango, peach, and habanero peppers in a food processor or blender until smooth.
• Melt butter in a saucepan over medium heat; cook and stir garlic until fragrant, about 1 minute. Add mango mixture, brown sugar, Worcestershire sauce, ginger, salt, and pepper; reduce heat to low and simmer until sauce is smooth and slightly thickened, about 8 minutes.

HABANERO PEACH BBQ SAUCE

Steps:

• *** Wearing gloves*** Remove stems and seeds from peppers (reserve the seeds from one pepper). Do not touch the cut peppers with your bare skin and don't touch your eyes or skin with the gloves after handeling the cut peppers. Trust me, I made this mistake once.
• Put peppers and peaches (including the juice/syrup) into a blender and blend until evenly mixed.
• Pour blended mixture into a large pot.
• Add all other ingredients and the seeds from 1 pepper.
• Stir to mix and cook over medium heat.
• Bring sauce to a simmer and continue cooking for about 40 minutes, stirring frequently ensuring that the bottom doesn't burn .
• Sauce will thicken slightly to the consistency of -- well, of BBQ sauce.
• Remove sauce from heat.
• If you are canning it, follow standard procedure for sterilizing and canning. If you are just going to eat it, let it cool slightly and transfer it to the desired container. (It's best if it sits for a few days in the refrigerator.).

PEACH HABANERO SAUCE RECIPE - (3.9/5)

Steps:

• 1. Place the habanero peppers and garlic into a blender. Puree until the peppers are finely chopped. Add the peaches, molasses, honey, brown sugar, vinegar, mustard, paprika, salt, black pepper, cumin, coriander, ginger, allspice, and liquid smoke. Continue to puree until smooth.

PEACH SALSA WITH HABANEROS

Steps:

• Combine peaches, lime juice, red onion, habanero pepper, sugar, cinnamon, cloves, salt, and pepper in a bowl, stirring gently so peaches don't get bruised. Cover and refrigerate so flavors can meld, at least 2 hours.