Prep 15 mins
Cook 45 mins
While trying out a recipe for a hot sauce (Garry's Habanero Hot Sauce). I quickly realized that the result was going to be far too hot for my personal tastes. So I fiddled with the ingredients and combined with an old family recipe for BBQ sauce. The end result turned out fantastic, and I have made this numerous times since. We are into canning, and this recipe works well in 1 pint jars, if you're into that sort of thing. Otherwise, just keep it in the fridge. The heat level can be adjusted by altering the number of peppers or peaches. I find that 7-8 normal sized habaneros and 2 full cans of peaches gives a good balance of heat and sweet.
- 8 habanero peppers
- 2 (16 ounce) cans peaches (in syrup)
- 3⁄4 cup dark corn syrup
- 3⁄4 cup yellow mustard
- 3 cups ketchup
- 1 cup white vinegar
- 2 tablespoons salt
- 2 tablespoons paprika
- 1 tablespoon chili powder
- 3 tablespoons brown sugar
- 1 1⁄2 tablespoons ground cumin
- 1 1⁄2 tablespoons black pepper
- 1 teaspoon ground coriander
- 2 teaspoons powdered ginger
- *** Wearing gloves*** Remove stems and seeds from peppers (reserve the seeds from one pepper). Do not touch the cut peppers with your bare skin and don't touch your eyes or skin with the gloves after handeling the cut peppers. Trust me, I made this mistake once.
- Put peppers and peaches (including the juice/syrup) into a blender and blend until evenly mixed.
- Pour blended mixture into a large pot.
- Add all other ingredients and the seeds from 1 pepper.
- Stir to mix and cook over medium heat.
- Bring sauce to a simmer and continue cooking for about 40 minutes, stirring frequently ensuring that the bottom doesn't burn .
- Sauce will thicken slightly to the consistency of -- well, of BBQ sauce.
- Remove sauce from heat.
- If you are canning it, follow standard procedure for sterilizing and canning. If you are just going to eat it, let it cool slightly and transfer it to the desired container. (It's best if it sits for a few days in the refrigerator.).
I was given a box of red and green chili peppers and was wondering how to use them when I found this recipe. I used about 10 peppers and that made the sauce plenty spicy. I didn't want the sauce to have a heavy mustard taste so I only used 1/4 cup. I also used one teaspoon cumin and added a tablespoon of minced garlic. Didn't have any coriander so I added cinnamon instead. The sauce turned out flavorful. Sweet, thick, and rich and the heat was not overpowering at all. It makes a lot, 3 1/2 pints. This is the perfect recipe if you like to can and store bbq sauce. When I use all the chili peppers, I'll try it with habanero.