Ingredients

The following ingredients have 4 Servings
  • 12 habanero peppers (seeded, if desired. (our peppers didn't have many seeds so we left them as is))
  • 15.5 oz. 15.5 ounce can sliced peaches in light syrup
  • 1/2 cup light brown sugar
  • 1/4 cup dark molasses
  • 2 tbsp Dijon mustard
  • 3 peeled garlic cloves
  • 1/4 tsp liquid smoke
  • 1 cup distilled white vinegar
  • 2 tbsp salt
  • 1 tbsp black pepper
  • 1 tbsp ground cumin
  • 1/2 tsp ground coriander
  • 1/2 tsp ground ginger
  • 1/2 tsp ground allspice

Instruction

  • 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.