Habenaroes are super awesome. They are hot, but have an underlying fruitiness to them which means that they go perfectly in a fruit-based sauce.
But, whenever I see recipes for fruity hot sauces, they always seem to use an abundance of fresh fruit. That’s great if you live in an area where fruit is cheap and easily accessible. However, I wanted to mix that up a little and create a sauce that uses a stock cupboard favourite – canned peaches. This means that if your habs are homegrown and ripen outside of the main fresh fruit seasons, you can still knock up a nice batch of hot sauce.
250g canned peaches
1tbsp syrup (from peaches)
1tbsp olive oil
1/2 tsp peppercorns
1/2 tsp ground cumin
1/2 tsp garlic powder
1/2 tsp sea salt
1/4 tsp paprika
200ml apple vinegar
- Heat the olive oil in a pan over medium heat. Chop the onions and habaneros, add to the pan, and cook until soft.
- Add the peppercorns, ground cumin, garlic powder, and sea salt
- Allow the mixture to cool, and then add to a food processor. Add the canned peaches and syrup, and blend until smooth.
- Return to the pan and add the vinegar. Bring to the boil, and then reduce to a simmer for 10mins.
- Allow to cool, and then pour into sterilised sauce bottles. Keep in the fridge, and it’ll be good for up to 3 months.