When life gives you hot peppers, make hot sauce!

We were in the HL&S “test kitchen” last night when we came across a basket of habanero peppers we purchased at a local farmer’s market. You might ask, “what would we do with all of those burn your face off peppers?” So we decided to make hot sauce!

You may remember our post a couple of weeks ago about the antioxidant powers of peppers (which you should sneak into pastas, ratatouilles, chilis).

The problem: making it so it didn’t burn too much!

The solution: add canned peaches or mango.

We found a great recipe. Here’s what you need:

12 habanero peppers, seeded (this takes out a bit of the sting) and chopped
1 (15.5 ounce) can sliced peaches or mangoes 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

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 liquefied. Pour into clean jars, and refrigerate overnight before using.

Bon appetit! Let us know how it goes.