Habanero Hot Sauce*

* Ooops!  I forgot the title ’til I saw that “untitled post” had been favorited.  Fixed

DSC_8828 (1600x1060)I have many more habanero peppers than I will ever use.  I hate to waste such pretty things so I went Google diving, looking for a recipe I found last year and used.  I’m not sure if I posted anything about it.  I did a post that included a sauce recipe using habs but this one is a little different:

Habanero Hot Sauce

About 12-15 (give or take…) Habanero peppers. Remove the seeds.
1 can sliced peaches in either heavy or light syrup.
1 cup white vinegar
1/2 cup molasses
1/2 cup light brown sugar
1/4 cup yellow mustard
2 tablespoons salt
2 tablespoons paprika
1 tablespoon ground black pepper
1 tablespoon ground cumin
1/2 teaspoon coriander
1/2 teaspoon ginger
1/2 teaspoon allspice
The original recipe called for 1/2 cup mustard but it seemed like too much so I halved it. Blend it all on high until liquified. Refrigerate overnight or use right away. You can also freeze or can jars of it. It’s also supposed to keep for a long time in the refrigerator. I canned the extra out of the first batch but I’m going through it so fast, after filling my old tabasco bottle with it I just freeze the rest until ready to use.

I’m not a huge fan of molasses so I used only a little, and subbed some of my whole grain mustard for the yellow.  After it all was processed in my machine it seemed a bit thick so I added some seasoned rice vinegar.  I have a pint of the finished sauce in the fridge, and 5 half pint jars full that I processed in a boiling water bath.  DSC_9021 (1600x1060)I guess how big the can of peaches is will make some difference – I used some re-hydrated peaches that we bought dried.  They were just too chewy to eat as is but when soaked in water for a day or two in the fridge they were pretty good.  Not like fresh or canned by any means.  The water they soaked in turned into a liquid nearly the same as syrup from canned, sweet even without any added sugar.DSC_9024 (1600x1060)