Peach Habanero Liquid Fire Hot Sauce Recipe 455 Recipes

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PEACH HABANERO HOT SAUCE



Peach Habanero Hot Sauce image

Peach Habanero Hot sauce is an easy summer recipe that is great for using fresh peaches. The sweetness from the peaches along with the heat of the habanero peppers makes this a deliciously good hot sauce to put on burgers and steak or anything Mexican.

Provided by Christin Mahrlig

Categories     Condiment

Time 16m

Number Of Ingredients 8

4 medium peaches, (peeled and diced)
1/2 a medium Vidalia or other sweet onion, (diced)
2 garlic cloves, (chopped)
1 cup apple cider vinegar
1/2 cup water
1/4 cup sugar
2 teaspoons sea salt
5 habanero peppers, (stems removed and cut in half)

Steps:

  • Combine all ingredients, EXCEPT habanero peppers in a medium saucepan. Bring to a boil. Turn heat down and simmer 5 minutes.
  • Add peppers and simmer 1 more minute. Use an immersion blender to blend the mixture in the saucepan until smooth. Or use a blender, but let the mixture cool for 15 minutes first.
  • Let cool completely and bottle in sauce jars or mason jars. Store in refrigerator. It should be good for several months.

PEACH HABANERO SAUCE RECIPE - (3.9/5)



Peach Habanero Sauce Recipe - (3.9/5) image

Provided by BobN

Number Of Ingredients 16

6 habanero peppers, seeded and chopped, or to taste
4 cloves garlic, minced
1 (15 ounce) can sliced peaches, drained
1/4 cup dark molasses
1/4 cup honey
1/4 cup brown sugar
1 cup distilled white vinegar
2 tablespoons spicy brown mustard (such as Gulden's®)
2 tablespoons paprika
1 tablespoon kosher salt
1 tablespoon black pepper
1 tablespoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
1 teaspoon liquid smoke flavoring

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 HABANERO LIQUID FIRE HOT SAUCE RECIPE - (4.5/5)



Peach Habanero Liquid Fire Hot Sauce Recipe - (4.5/5) image

Provided by HazyWaters

Number Of Ingredients 17

12 Peaches, peeled, pitted and sliced
12 Habanero peppers, seeded and chopped
1/2 cup Dark Corn Syrup
1/2 cup Agave Nectar
1/2 cup Honey
1/2 cup Yellow Mustard
1/2 cup Brown Sugar
1 cup Distilled White Vinegar
1/2 cup White Balsamic Vinegar
2 tablespoons Salt
2 tablespoons Paprika
1 tablespoon Ground White Pepper
1 tablespoon Ground Cumin
2 teaspoons Coarse Ground Black Pepper
1 teaspoon Ground Coriander
1/2 teaspoon Ground Ginger
1/2 teaspoon Ground Allspice

Steps:

  • Place the peppers and peaches into a food processor or blender. Blend for 5 minutes or until liquefied Pour mixture into pot and add all remaining ingredients. Heat the mixture to 195 degrees for 15 minutes. Pour into clean and sterilzed canning jars. Add jars to boling water and process for 15 minutes.

BOB'S HABANERO HOT SAUCE-LIQUID FIRE



Bob's Habanero Hot Sauce-Liquid Fire image

Using fewer habanero peppers can reduce the spiciness in this extremely hot habanero hot sauce. The sauce works wonders as a pick-up for Bloody Mary drinks. Flavors meld wonderfully and the sauce keeps nicely for a long time. WARNING: A DASH IS ALL YOU NEED! IT IS BEST TO USE GLOVES WHEN HANDLING THE HABANERO PEPPERS. Makes 64 Servings.

Provided by ElizabethKnicely

Categories     Sauces

Time P1DT20m

Yield 64 serving(s)

Number Of Ingredients 13

12 habanero peppers, seeded an chopped
1 (15 1/2 ounce) can peach slices in heavy syrup
1/2 cup dark molasses
1/2 cup yellow mustard
1/2 cup light brown sugar
1 cup distilled white vinegar
2 tablespoons salt
2 tablespoons paprika
1 tablespoon black pepper
1 tablespoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice

Steps:

  • Place the peppers, peaches, molasses, mustard, brown sugar, and vinegar into the container of a food processor or blender. Measure in the salt, paprika, pepper, cumin, coriander, ginger and allspice. Blend until liquified. Pour into clean jars, and refrigerate overnight before using.

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