Apple Habanero Hot Sauce

[Kyote]

Apple Habanero Hot Sauce
use any HOT pepper. and a tbs or tsp of local honey in it can not hurt.




Fruity sweet and bold

• 12 habanero peppers seeds and stems removed
• 3 Fuji apples peeled and chopped
• 1 yellow onion chopped
• 3 cloves garlic minced
• 2 1/2 cups water separated
• 3/4 cup apple cider vinegar
• 1/2 cup sugar
• 2 tablespoons salt
• 1 tablespoon canola oil

• In a saucepan or pot over medium heat, heat the canola oil and sauté the onions and garlic until the onions are translucent (approximately 3 to 4 minutes).
• Add the apples and continue to sauté, stirring often, for 5 minutes.
• Add the habanero peppers, water, apple cider vinegar, sugar, and salt. Stir well and allow the mix to simmer, stirring occasionally, until the apples soften (approximately 15 to 20 minutes).
• Remove the sauce from the heat and pour it into a blender (or use an immersion blender if using a pot). Add the additional 2 cups of water and blend the sauce until smooth. Add additional salt to taste.
• Use immediately, or for best flavor refrigerate the sauce for 2 to 3 hours at minimum to allow the flavors to meld.

Apple habanero hot sauce, pouring into a bowl
Apple habanero hot sauce is so good drizzled over chicken or pork. It’s a wicked chicken finger dipper, or try it drizzled over salty foods like breakfast sausage or ham. Just a drizzle will do, mind you. Habanero peppers pack a punch (100,000 – 325,000 Scoville heat units compared to the 2,500 to 8,000 of a Jap) So less is more until you’ve experimented with the amounts of hot peppers used.

[barkonbutts]

Whew that will be HOT!!