Peach Habanero Liquid Fire Hot Sauce Recipe 455 Food
PEACH HABANERO HOT SAUCE
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
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 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.
HABANERO PEACH BBQ SAUCE
While trying out a recipe for a hot sauce (Garry's Habanero Hot Sauce). I quickly realized that the result was going to be far too hot for my personal tastes. So I fiddled with the ingredients and combined with an old family recipe for BBQ sauce. The end result turned out fantastic, and I have made this numerous times since. We are into canning, and this recipe works well in 1 pint jars, if you're into that sort of thing. Otherwise, just keep it in the fridge. The heat level can be adjusted by altering the number of peppers or peaches. I find that 7-8 normal sized habaneros and 2 full cans of peaches gives a good balance of heat and sweet.
Provided by anthony.castleberry
Categories Sauces
Time 1h
Yield 6 Pints
Number Of Ingredients 14
Steps:
- *** Wearing gloves*** Remove stems and seeds from peppers (reserve the seeds from one pepper). Do not touch the cut peppers with your bare skin and don't touch your eyes or skin with the gloves after handeling the cut peppers. Trust me, I made this mistake once.
- Put peppers and peaches (including the juice/syrup) into a blender and blend until evenly mixed.
- Pour blended mixture into a large pot.
- Add all other ingredients and the seeds from 1 pepper.
- Stir to mix and cook over medium heat.
- Bring sauce to a simmer and continue cooking for about 40 minutes, stirring frequently ensuring that the bottom doesn't burn .
- Sauce will thicken slightly to the consistency of -- well, of BBQ sauce.
- Remove sauce from heat.
- If you are canning it, follow standard procedure for sterilizing and canning. If you are just going to eat it, let it cool slightly and transfer it to the desired container. (It's best if it sits for a few days in the refrigerator.).
Nutrition Facts : Calories 381, Fat 2.4, SaturatedFat 0.3, Sodium 3866.4, Carbohydrate 93.8, Fiber 5.9, Sugar 61.6, Protein 6
HABANERO HOT SAUCE
This is a wonderful recipe for hot sauce that may be used in many recipes, if you are a lover of spicy sauce then you will love this, I make it all the time and use it in many recipes --- you may adjust the habanero peppers to suit heat level, for milder heat use 8 and for extreme heat use 12, I use the 12 habaneros my family loves extreme heat!--- a few dashes of sauce is all that is needed, this is hot and please use gloves while handling the hot peppers --- I have left the liquid smoke seasoning as optional I like to add it in, use only canned not fresh peaches for this sauce, servings is of coarse estimated --- you will love this!
Provided by Kittencalrecipezazz
Categories Sauces
Time 15h
Yield 75 serving(s)
Number Of Ingredients 15
Steps:
- Place the chopped peppers, peaches with the syrup, molasses, mustard, brown sugar and vinegar into a food processor or blender, then add in all spices except the liquid smoke; blend until smooth.
- Add in liquid smoke (if using) start with 1/4 teaspoon adding in more to taste.
- Pour into glass jars, seal tightly and refrigerate for a few days before using.
- Store in refrigerator for up to 6 weeks.
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 HABANERO LIQUID FIRE HOT SAUCE RECIPE - (4.5/5)
Provided by HazyWaters
Number Of Ingredients 17
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
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
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.
ESSENTIAL HABANERO HOT SAUCE
Planning to use this later this summer - I thought the water bath rationale & instructions were especially clear & easy to follow. From http://www.fiery-foods.com/dave/canning.asp: "Adjust the heat by adding fewer habaneros, not by increasing the carrots as this can alter the flavor & decrease the acidity. This version of the recipe is designed to be processed in a water bath... One way to avoid having to use a pressure canner is to can chiles along with high-acid vegetables or liquids. Two examples would be salsas and hot sauces. The addition of acidic ingredients will lower the pH of the mixture to the point that makes it safe to use the water-bath method of canning. In essence, to use this method, it is necessary to add vinegar, lemon juice, or lime juice in order to raise the acid level. If adding these ingredients raises the acid level to unpalatable levels, the amount of vinegar or lemon juice can be reduced, but the product must then be either pressure canned or frozen. Water-bath canning can be done in a special pot, or in any large metal container that is deep enough so that the water level will be at least 2 inches over the tops of the jars, and can boil freely. A rack of some kind in the pot is also necessary to keep the jars off the bottom of the pot during the vigorous boiling of processing. After the salsa has been prepared, it must reach boiling stage before simmering it for 5 minutes. Pour it into hot, clean jars, being sure to use all the liquid, which is the high-acid portion of the salsa. Put on the lids and process in the water-bath for 30 minutes. Add boiling water during the process to keep the jars covered. When the processing time is finished, remove the jars to a draft- free location to cool. The following tips apply to the water-bath method: equal parts of lemon or lime juice may be used to replace vinegar, if you so prefer. Less chile may be used in the salsas, but not more, since that will reduce the acid content of the final product. Additional salt may be safely added. Start timing the processing when the water starts to boil again, after adding the jars. And finally, additional seasonings such as oregano or cumin are best if added when serving the salsa, rather than before canning." The New Mexico Department of Agriculture Cooperative Extension Service has shared the following recipe for canning chiles by the water-bath method. ****NOTE******* This is rated "extremely hot" on their heat scale - I'll let you know after my habaneros ripen.
Provided by Busters friend
Categories Low Protein
Time 1h25m
Yield 2 1/2 cups
Number Of Ingredients 7
Steps:
- Combine all the ingredients, except for the habaneros, in a saucepan and bring to a boil. Boil for 10 minutes or until the carrots are soft.
- Place all the ingredients in a blender or food processor and puree until smooth. Strain for a smoother sauce.
- Pour in sterilized jars and process in a water bath as described above.
Nutrition Facts : Calories 162.6, Fat 1.1, SaturatedFat 0.1, Sodium 1939.6, Carbohydrate 31.9, Fiber 5.8, Sugar 16.1, Protein 4.9
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- 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.
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