Peach and Habanero Hot Sauce
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It’s hard to think of the two words “Louisiana” and “condiment” together and not think of hot sauce. Although the idea of combining peppers and water didn’t originate in Louisiana, (most agree the Aztecs were the first to develop some kind of hot sauce) it was a Louisiana man who first popularized hot sauce on a mass scale. Edmund McIlhenny founded the popular Tabasco brand on Avery Island in Louisiana and helped the rest of the world discover this perfect blend of rich, spicy, yumminess. I’ve spent many sleepless nights trying to figure out what in the hell people put on their oyster poboys and tossed their buffalo wings in before 1868? Between that and the really low average life span thing, life must have been hell.
This particular recipe, I find, is best after aging a few months. This can be done either in the fridge or in a cool dark place only AFTER PROCESSING. This is very important. If canned goods aren’t properly processed they can make you very sick…or kill you. Although the chances of that happening are pretty slim, it’s still better to be cautious. This is a fantastic link with lots of info on canning. If all that is too scary, just age it in the fridge. It’ll be just as good.
Back to the recipe. As with most things, the fresher the ingredients the better the outcome. Depending upon where you live this can be difficult, especially with peaches. Don’t fret though. Just do the best you can at finding the fresh stuff. If you strike out, make do with whatever level of freshness you can acquire. Peaches are best, depending on how the season is going, right around the Fourth of July. So if you put this sauce up to age at that time, it’s going to be pretty tasty right around Christmas. (As a matter of fact, I gave this hot sauce as gifts for Christmas.)
If spicy isn’t your deal, just dial back on the habaneros and add a few more bell peppers in their place. Hope you enjoy and when you throw some of this on your oyster poboy or toss it on some wings, don’t forget to thank Edmund McIlhenny and the Aztecs.
Ingredients
(This recipe makes about 3 half-pint jars.)
- 5 medium peaches peeled and chopped
- 5 habanero peppers destemmed and diced
- 6 red Fresno peppers (usually available at Asian food markets) destemmed and diced
- 4 bird’s eye peppers (preferably red, yellow, or orange for color continuity) destemmed and diced
- 1 medium red bell pepper diced
- 1 medium Vidalia onion diced
- 5 cloves of garlic diced
- 2 tablespoons lemon juice
- 1 1/2 tablespoons kosher or sea salt
- 1/4 cup white sugar
- 2 cups apple cider vinegar
Instructions
Add all ingredients to heavy bottomed pot. Simmer until all veggies are tender. (Use caution when leaning over the pot. All these peppers cooking can make a pretty strong smell. You don’t wanna tear gas yourself. Oh, and while we’re on the note of safety, be sure to keep your hands away from your eyes… and other sensitive places when dealing with hot peppers. Wash your hands extremely well afterward. And if you have sensitive skin, just wear gloves. Better safe than sorry).
Once veggies are tender, carefully blend with an immersion blender. Strain the sauce, discard solids, and return the strained sauce to a gentle simmer for about five minutes. (Whether or not you’re processing jars or sticking them in the fridge, you should sterilize your empty jars in boiling water.) Gently pour the sauce into jars and either follow processing directions or let cool for thirty minutes and stick in the fridge.
