- 12 habanero peppers, seeded and chopped
- 1 (15.5 ounce) can sliced peaches in heavy syrup
- 1/2 cup dark molasses
- 1/2 cup yellow mustard
- 1/2 cup light brown sugar
- 1 cup distilled white vinegar
- 2 tablespoons salt
- 2 tablespoons paprika
- 1 tablespoon black pepper
- 1 tablespoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground allspice
- Place the peppers, peaches, molasses, mustard, brown sugar, and vinegar into the container of a food processor or blender. Measure in the salt, paprika, pepper, cumin, coriander, ginger and allspice. Blend until liquefied. Pour into clean jars, and refrigerate overnight before using.
04/08/2017
recipepes.com
Bob's Habanero Hot Sauce - Liquid Fire, recipe
PT15M
PT1H
5
455 calories
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