Categories: Dressing/Sauces
Ingredients
- 12 habanero peppers, seeded, if desired. (our peppers didn't have many seeds so we left them as is)
- 1 (15.5 ounce) can sliced peaches in light syrup
- 1/2 cup light brown sugar
- 1/4 cup dark molasses
- 2 Tablespoon Dijon mustard
- 3 peeled garlic cloves
- 1/4 teaspoon liquid smoke
- 1 cup distilled white vinegar
- 2 Tablespoons salt
- 1 Tablespoons black pepper
- 1 Tablespoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground allspice
Directions
- Be sure to use rubber/latex gloves when handling habanero peppers. The seeds in the peppers contain a lot of the heat. You can use less peppers and seed all of the habaneros for a milder sauce.
- Place the prepared peppers in a blender or food processor. Add the peaches, molasses, brown sugar, mustard, garlic, liquid smoke, vinegar and spices. Process until the mixture is liquid and smooth.
- Pour the habanero sauce into a pan and over medium-high heat bring to a boil. Once it boils, lower the temperature so that the sauce simmers for 10 minutes.
- Let cool and pour into clean jars. Refrigerate overnight before using. Store in refrigerator.