If there is one thing we grow a lot of, it's spicy peppers. Serranos, cayennes, jalapenos, thai chilis, tabascos, ghost peppers (yes, those) and habaneros! I have developed an affinity for habaneros and their pretty color, and have since started cooking with them in just about everything. Making a hot sauce was naturally the next step to making it last through the seasons.
This recipe is great because it's not so hot that it burns your whole mouth off, but has some really delicious sweet tones that don't burn your tongue. Also I have found it to be quite different from any other hot sauce I've tried before. It's good on just about everything.
So, are they healthy for you? They are. Habaneros contain capsaicin which lowers blood pressure, cholesterol, and aids in slowing down cancer cells in the prostate. Like other chili peppers, it speeds up your metabolism forcing fat cells to be used as energy. So enjoy this healthy condiment and use liberally (or as much as you can handle) in all your meals!
- 1 lb chopped peaches or nectarines with pits removed (frozen works great)
- 5 cloves garlic chopped
- 1/2 onion, chopped
- 2 Tablespoons sugar a touch more if your peaches aren't sweet)
- 2 teaspoons salt
- zest and juice of 1 lime
- 1 cup water
- 1 cup apple cider vinegar
- 10 - 12 habanero peppers, stems removed and cut in half ( Wear gloves! I actually wrapped a clean dish towel around my mouth as well because breathing in was making me cough).
- Combine everything but the habaneros in a medium sized sauce pan and bring to a boil. Turn the heat down a bit and let it simmer for 5 minutes.
- Take off the heat, add the peppers and blend (with an immersion blender or a stand up blender) until the sauce is completely smooth.
- Let it cool, bottle it up how you wish (mason jars work great!) and refrigerate. It should last several months in the fridge.
recipe adapted from forrealslife