Habanero Pepper Sauce will light a fire that you’ll be loath to extinguish. Yes, the sauce is that good! The habanero peppers add heat to the sauce while the canned peaches temper the flame. Canned peaches. I couldn’t believe it either, a hot sauce with canned peaches as an ingredient.
The other components add depth to the delicious sauce. Once you taste this chili pepper sauce, you’ll throw out your store-bought variety and refuse to purchase more, especially when you see how easy habanero pepper sauce is to make.
Before you do anything else
Warning: wear rubber or latex gloves before working with habanero peppers! These peppers are hot! The oil residue in the chili peppers will stay on your hands even after washing them with soap. Honey and I learned the hard way, and it was with the milder Hatch pepper. The habanero pepper is related to the Scotch Bonnet, which is one of the hottest peppers in existence.
Prepare the habanero pepper
Once you wash, stem, seed, if desired, the habanero peppers, put them in a blender. Only then should you remove the gloves. Toss the gloves in the trash. Trust me; it’s easier than trying to get all of the habanero oil off the gloves.
The rest of the recipe comes together quickly. You then pour the can of sliced peaches in with the habanero peppers. Next, you add the molasses, brown sugar, white vinegar, garlic cloves, salt, pepper, and spices.
Blend the habanero pepper and rest of ingredients
In the blender, mix all of the ingredients until they liquefy. The sauce should be smooth. Pour the habanero pepper sauce into a deep saucepan and over medium-high heat bring the sauce to a boil. Lower the heat so that the sauce continues to simmer for ten minutes.
Pour the habanero pepper sauce into clean jars
Once the habanero sauce cools, you pour into clean 5 ounce jars and refrigerate overnight before using. Store in the refrigerator.
Habanero pepper sauce is a very popular hot sauce in our family. In fact, our oldest grandson liked it so much; he took it to school so he could let his friends have a taste. We asked him what he put it on; he said tacos. Our son, Jason, let some co-workers take a taste. They’re waiting for this recipe. 🙂
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Tutti a tavola è pronto!
Un caro saluto e alla prossima.
YOU MAY NEED . . .
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These hot sauce bottles are really handy to have. And along with the bottles we also use a small funnel to fill the bottles. It’s really easy to make the hot sauce and once you start sharing. We’re warning you that your family and friends will beg you for more.
What’s new? check out my All Our Way Store on Amazon. We’ll be adding more items we love and use or wish we had to make cooking fun and easy.
Light My Fire Habañero Pepper Sauce
This sauce is the perfect combination of hot, sweet, spice and everything you want in your hot sauce. This makes a perfect gift for all your heat-loving friends and family.
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Light My Fire Flaming Habanero Pepper Sauce
- 12 habanero peppers seeded, if desired. (our peppers didn’t have many seeds so we left them as is)
- 15.5 oz. 15.5 ounce can sliced peaches in light syrup
- 1/2 cup light brown sugar
- 1/4 cup dark molasses
- 2 tbsp Dijon mustard
- 3 peeled garlic cloves
- 1/4 tsp liquid smoke
- 1 cup distilled white vinegar
- 2 tbsp salt
- 1 tbsp black pepper
- 1 tbsp ground cumin
- 1/2 tsp ground coriander
- 1/2 tsp ground ginger
- 1/2 tsp ground allspice
- Be sure to use rubber/latex gloves when handling habanero peppers. The seeds in the peppers contain a lot of the heat. You can use less peppers and seed all of the habaneros for a milder sauce.
- Place the prepared peppers in a blender or food processor. Add the peaches, molasses, brown sugar, mustard, garlic, liquid smoke, vinegar and spices. Process until the mixture is liquid and smooth.
- Pour the habanero sauce into a pan and over medium-high heat bring to a boil. Once it boils, lower the temperature so that the sauce simmers for 10 minutes.
- Let cool and pour into clean jars. Refrigerate overnight before using. Store in refrigerator.
2. Ladle the hot sauce into the hot jars leaving 1/2 inch headspace. Stir to remove the air bubbles, wipe the rim to make sure there isn’t anything on it, center the lid on the jar and screw the band down until tight. DON’T over tighten — the air needs to escape.
3. Place the jars in the canner making sure the jars are covered with water by at least one inch.
4. Bring the water to a boil. Cover and process for 10 minutes if you’re at 0-1000 altitude,15 minutes for 1001-6000 feet altitude, and 20 minutes above 6000 feet altitude.
5. Turn off heat; remove lid and let cool for 10 minutes before removing.
6. Cool undisturbed for 24 hours then check seals. If a jar doesn’t seal, just keep in the fridge and use it first. The rest store in a cool place for up to a year.
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