PEACH HABANERO JAM
First taste sweet golden warm summery peach with a hint of smokey spice... then warmth, then heat... just up to the point of concern... then subsiding back to mellow peachy goodness. On top of a cream cheese coated cracker (or even better, a PBJ on homemade buttermilk bread!), the heat is mellowed to a gentle "creeper" warm that sends them back for more... and more... and more. Adapted from the Ball No Sugar Needed cooked peach jam recipe. Try it, you'll like it. Seriously. This type of pectin gives a soft set - perfect for putting on cream cheese. I add a handful of red peppers to serve as a warning as the orange habaneros meld right in and are invisible. WEAR GLOVES. PUT A TOWEL DOWN AT YOUR WORKPLACE TO CATCH ANY SEEDS, ETC. DO NOT TOUCH FACE. Buttermilk soaked compress helps any burning areas that are inadvertently touched.
Provided by Busters friend
Categories < 4 Hours
Time 1h5m
Yield 8-9 1/2 pints
Number Of Ingredients 10
Steps:
- Peel, chop & crush peaches. Pulsing them in Cuisinart to a chunky consistency works well. Crushing with a potato masher works well too. Do not over process in food processor as cooking breaks them down too.
- WEARING GLOVES (seriously), split habaneros and remove seeds and most of pith holding seeds. Reserve the pith & seeds to add back to jam if it is not hot enough for your tastes (OMG).
- Split red peppers, de-seed & chop coarsely.
- Process habaneros and red peppers of choice to mince. Do not process until smooth, just a mince, finer than the peach chop.
- Measure 4 cups of peach crush and 1 cup pepper mince into a 6 to 8 quart nonreactive pot. Add the white grape juice, lemon juice, turmeric and butter (optional - but reduces foaming). Gradually stir in pectin. Bring to a full boil over med-high heat, stirring constantly.
- Add sugar. Return to a full boil and boil hard for 2 minutes.
- Remove from heat and stir in vanilla.
- Taste and decide whether you want to add some Habanero pith and/or seeds (not for me thanks and I like it hot!). Go easy though as you probably want an edible finished product.
- Ladle jam hot into freshly boiled half-pint jars, leaving 1/4 inch headspace. Wipe rims clean with a clean dish towel dipped in hot water if necessary so the lids will seal well. Adjust rings until resistance is just met.
- Load jars into boiling water bath, cover and process 10 minutes. Make sure jars are covered by at least 2 inches of water and water is gently boiling.
- After processing, remove jars and place on a towel to cool for 12 to 24 hours.
- Remove bands, wipe sealed jars with a cool damp cloth. Label and store in a dark, cool. dry place for up a year -- as if it be around that long!
Nutrition Facts : Calories 433.9, Fat 0.7, SaturatedFat 0.1, Sodium 7.9, Carbohydrate 107.7, Fiber 3.3, Sugar 103.2, Protein 2
PEACH-MANGO-HABANERO WING SAUCE
Delicious peach-mango habanero sauce for your chicken wings. Sweet and spicy. These guys bite back!
Provided by Zack Frostic
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Wing Sauce Recipes
Time 20m
Yield 16
Number Of Ingredients 9
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.
Nutrition Facts : Calories 57.2 calories, Carbohydrate 8.2 g, Cholesterol 7.6 mg, Fat 2.9 g, Fiber 0.4 g, Protein 0.2 g, SaturatedFat 1.8 g, Sodium 9.2 mg, Sugar 7.4 g
HABANERO COMPOUND BUTTER
This is not an intense, light-you-up heat, but a nice subtle burn that lets you know it's there, with a hint of garlic.
Provided by Brian Dodd
Categories Side Dish Sauces and Condiments Recipes Compound Butter Recipes
Time 40m
Yield 8
Number Of Ingredients 5
Steps:
- Mix butter, habanero pepper, cilantro, garlic, and salt together in a bowl; shape into a log and wrap in plastic wrap.
- Refrigerate butter mixture until firm, at least 30 minutes.
Nutrition Facts : Calories 102.5 calories, Carbohydrate 0.2 g, Cholesterol 30.5 mg, Fat 11.5 g, Protein 0.2 g, SaturatedFat 7.3 g, Sodium 1.9 mg
PEACH HABANERO HOT SAUCE
Provided by Marisa McClellan
Number Of Ingredients 9
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.
PEACH - HABANERO JAM
Hubby brought me home 2 big baskets of peaches on Friday so Saturday I started to can them and this is one of the things I came up with to can. We love hot pepper jelly and I thought hmmmmm wonder what hot peach pepper jelly would taste like, well it was amazing! We both really loved it!
Provided by Dana Ramsey
Categories Jams & Jellies
Time 1h
Number Of Ingredients 5
Steps:
- 1. Prepare your jars and lids according to the manufacturers directions. You will need 9 half pint size jars with lids and rims.
- 2. Peel your peaches and chop finely. Place in a 6 to 8 quart saucepan. Do not use aluminum. Measure out your sugar and combine with fruit mix well, add your peppers and lemon juice and stir again. You can add 1/2 teaspoon of butter or margarine which will help cut the foam down.
- 3. Bring your mixture to a full rolling boil, (a boil that doesn't stop bulling when stirred), on high heat. Stir constantly. Once it boils add the pectin and boil an additional one minute, remove from heat.
- 4. Sim off any foam and ladle into your prepared jars to about 1/8 inch from the top. Wipe jar rims and threads, cover with 2 piece lids. Screw bands tightly.
- 5. Process in a hot water canner for 10 minutes. Remove and place on a thick towel to cool.
JAMIE'S PEACH HABANERO PEPPER JAM TENDERS
I was inspired when seeing another pepper jam recipe made by Sherri Logan Williams. This Peach pepper jam I made during peach season is so good to smother on so many foods. I will post the link to the recipe by Danna Ramsey on my recipe. I also have a suggestion on how to make a quick replacement if you can not make the peach...
Provided by jamie Beecham
Categories Other Snacks
Time 45m
Number Of Ingredients 16
Steps:
- 1. Use two mixing bowls In one beat the egg and milk of your choice together In second one add the almond flour, sea salt and black pepper
- 2. Prepare your deep fryer for the oil to heat up I use a dutch oven and fill to the middle heat the oil to 350 degrees
- 3. Roll the chicken tender in the egg and milk wash, then roll in the almond mixture coat well then drop into the hot oil and cook till down. Drain on wire rack
- 4. In a micro wave safe dish I used a pampered chef micro pot Place the pint of jam in pot or dish and microwave till liquified
- 5. Place your tenders one at a time in the sauce and roll around till coated
- 6. Place on a plate and serve
HABANERO-PEACH BUTTER
This recipe makes enough butter to accompany several batches of Caribbean Spiced Mahi Mahi with Habanero-Peach Butter. The butter will keep well refrigerated - just slice off the appropriate amount as you need it. Try it on other dishes; it adds a light spicy and fruity flavor to chicken, pork, and seafood dishes. You can roll any compound butter in plastic wrap and shape it into a tube. After it has been refrigerated, the butter will be hard, and you can then just slice off the amount you need. Better yet, freeze the butter, and it will keep for months. From El Cocodrilo's Cookbook.
Provided by lazyme
Categories Fruit
Time 21m
Yield 3 cups
Number Of Ingredients 8
Steps:
- Heat the oil over high heat in a medium saucepan.
- Add the chiles, bell pepper, and shallot; cook over high heat for 2 minutes.
- Add the vinegar and honey to the chile mixture, reduce the heat to low, and simmer until almost all the liquid has evaporated, about 3 minutes.
- Remove from the heat; cool.
- Place 2 of the peaches and the butter in a food processor or blender.
- Process until well mixed.
- Add cooled chile mixture to the butter puree, and process until well blended.
- Transfer the butter mixture to small bowl.
- Mince the remaining peach, add it to the butter mixture, and blend well.
- Cover and refrigerate in an airtight container until ready to use, or freeze it.
Nutrition Facts : Calories 1031, Fat 101.7, SaturatedFat 59.6, Cholesterol 244, Sodium 24.1, Carbohydrate 32.2, Fiber 3.5, Sugar 27.7, Protein 3.5
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- Put the peaches, sugar, habanero peppers and lemon juice in a large heavy bottomed pot. Stir to combine everything and mash the peaches a bit with a large wooden spoon or potato masher.
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