Total Time
25mins
Prep 5 mins
Cook 20 mins

I had this as a side "jelly" at a restaurant, went home and played with the flavors until I arrived at this recipe. It is a real favorite with my friends and family! You can make it as hot as you like. Super with lamb and goat meat! Works well with a meat injector, too!

Ingredients Nutrition

Directions

  1. In a nonreactive saucepan cook vinegars and sugar over medium-high heat until sugar is completely melted and mixture is reduced by at least half and is thick. Finely chop peppers, removing seeds and membranes for a milder sauce, or chop them in to make a hotter sauce. Carefully transfer mixture to a blender and add the habaneros and mint. Blend until smooth. Let cool to room temp or serve warm with chicken, goat, lamb, or mutton.
  2. Note: This mixture works well in a meat injector while still warm and has not set up, or leave less thick if using in this manner.
Most Helpful

5 5

Fantastic! All of my guests loved this sauce. The hotness can be adjusted by how much seed and insides of the peppers you include. Takes a while to reduce down to a nice thickness, but is it ever worth it! Great on all meats, and one of my friends was even eating it on crackers!
I have a huge patch of mint in my garden and I think I will use little jars of this sauce as part of my Christmas gift baskets.