Prep 20 mins
Cook 1 hr
This sauce is Hot and has great flavor. Add as many habaneros as you like to accommodate the amount of heat you like but this is the tastiest sauce for chicken and ribs if you like the heat.
- 59.14 ml olive oil
- 1 medium yellow onion, coarsely chopped
- 6 garlic cloves, minced
- 29.58 ml brown sugar
- 78.07 ml maple syrup
- 118.29 ml apricot brandy
- 59.14 ml cider vinegar
- 2.46 ml allspice
- 2.46 ml nutmeg
- 2.46 ml ground thyme
- 1.23 ml ground cinnamon
- 14.79 ml ground coriander
- 3.69 ml ground ginger
- 8-12 fresh habanero peppers, stemmed
- 396.89 g bottle ketchup or 396.89 g bottle barbecue sauce, your favorite
- 4 kiwi, pealed
- 1 mango, peeled and pitted
- 2 peaches, peeled and pitted
- 1 pear
- salt, to taste
- Heat the oil in a large, heavy pot over medium heat and sauté onion and garlic until soft.
- Add habanero peppers with cinnamon and apricot brandy and sauté.
- Lower heat, add sugar, syrup, vinegar, spices, and ginger, and reduce for 5 to 10 minutes. and salt to taste.
- Add fruit and cook slowly for 1 hour, covered, stirring occasionally and add barbecue sauce for 5 - 10 min and stir/pulse in processor/blender until smooth.
- Add water/more brandy if the sauce becomes thicker than ketchup/barbecue sauce.
- When sauce has cooled refrigerated, the sauce will keep for months.
This is by far the tastiest of sauces. I used it for wings and it was Killer and Hot, I used the recipe as listed and only used 8 habeneros. I deep fried the wings and then coated them and put them in the oven at high heat for about 5 minutes to bake sauce on and keep them from becoming messy