Dave Russell
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A buddy of mine gave me a bag of pretty orange habaneros he'd picked. Gonna try making a hot sauce that also uses peaches, but I've misplaced my h.s. recipe book. Anyone got any other good sauce recipes?
Any good tried and true recipes for habanero hot sauces?
- Thread starter Dave Russell
- Start date
This is a tough one. It's really about what you like. And you have to (imho) be able to taste as you go 
My FIL has a great garden, knows I love hot peppers so provides me often with fresh, pickled, dried, fried, and all kinds.
I have found that the pickled peppers (straight jars of habeneros, Italian long hots, cayenne, etc. Really don't go bad once pickled. Often I end up mixing up the more aged one into a hot sauce. Been doing this for a number of years with good results.
I first start with the peppers I'm going to use. I'll drain them and press out the liquids. Maybe remove stems as required. Sometimes I remove seeds, membrane depending.
The hot pepper base if you well goes into the food processor first. Stay away from the feed tube - it will gass you! I like course, so careful not to over process.
Then I go after the flavor notes I'm reaching for. Saute some carrot, green onion, garlic until just soft. Red pepper is nice. Sometimes I'll toss in a fresh tomato, might drain this first though due to liquid making the finished product too loose. I might toss in a little oil but not usually. Basically I go for the heat and tartness from the vinegar first then the savory I am going for. Then I add the sweet flavors from carrot, green tomato, maybe a little cane sugar (very little at a time) In your case peaches. Then I add some sun dried tomato paste (or make your own with sun dried tomatoes in the blender). I move to red and a little sweet with the heat. Then other spices. You might skip the red as yours will have plenty of sweetness from the peaches. I've also tossed in some chopped fresh cilantro, celery (I remove the strings first with a peeler), chopped fresh parsley.
I ask him to jar the pickled peppers with carrot, whole garlic, cauliflower if he can. I like adding those hot veggies in as well.
Don't know if this helps but I've made many good HP sauces starting with a quart of pickled habaneros... and other pickled peppers that have been in the fridge awhile. Thing is that the vinegar base allows the end result to keep for a very long time. I keep the sauce in ceramic jars and it keeps for as long as a year. I use it on everything. Fantastic on pizza, sandwiches (burgers, dogs, steak sandwiches) in chillis, hot wing sauces, etc, etc. I use it wherever I would normally use a pepper sauce like tabasco, crystal, texas pete, srirachi, etc.
It takes a good bit of tasting along the way. But once you do it you will know next time and it will be almost automatic.
Try a small batch first.
Sorry that I don't have a recipe but quantities and ingredients change based on what I have.
My FIL has a great garden, knows I love hot peppers so provides me often with fresh, pickled, dried, fried, and all kinds.I have found that the pickled peppers (straight jars of habeneros, Italian long hots, cayenne, etc. Really don't go bad once pickled. Often I end up mixing up the more aged one into a hot sauce. Been doing this for a number of years with good results.
I first start with the peppers I'm going to use. I'll drain them and press out the liquids. Maybe remove stems as required. Sometimes I remove seeds, membrane depending.
The hot pepper base if you well goes into the food processor first. Stay away from the feed tube - it will gass you! I like course, so careful not to over process.
Then I go after the flavor notes I'm reaching for. Saute some carrot, green onion, garlic until just soft. Red pepper is nice. Sometimes I'll toss in a fresh tomato, might drain this first though due to liquid making the finished product too loose. I might toss in a little oil but not usually. Basically I go for the heat and tartness from the vinegar first then the savory I am going for. Then I add the sweet flavors from carrot, green tomato, maybe a little cane sugar (very little at a time) In your case peaches. Then I add some sun dried tomato paste (or make your own with sun dried tomatoes in the blender). I move to red and a little sweet with the heat. Then other spices. You might skip the red as yours will have plenty of sweetness from the peaches. I've also tossed in some chopped fresh cilantro, celery (I remove the strings first with a peeler), chopped fresh parsley.
I ask him to jar the pickled peppers with carrot, whole garlic, cauliflower if he can. I like adding those hot veggies in as well.
Don't know if this helps but I've made many good HP sauces starting with a quart of pickled habaneros... and other pickled peppers that have been in the fridge awhile. Thing is that the vinegar base allows the end result to keep for a very long time. I keep the sauce in ceramic jars and it keeps for as long as a year. I use it on everything. Fantastic on pizza, sandwiches (burgers, dogs, steak sandwiches) in chillis, hot wing sauces, etc, etc. I use it wherever I would normally use a pepper sauce like tabasco, crystal, texas pete, srirachi, etc.
It takes a good bit of tasting along the way. But once you do it you will know next time and it will be almost automatic.
Try a small batch first.
Sorry that I don't have a recipe but quantities and ingredients change based on what I have.
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