Habanero Peach Sauce

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Sweet fruit always goes well with paprika. But you don’t always get those tropical options. Sweet peaches are also a good choice. And they’re flavorful enough to withstand the heat of those habanero peppers. Try our Habanero Peach Sauce with white meats like chicken and pork. It’s just as delicious as the fish taco sauce for those who like a more serious meal.

Note: This is a hotter sauce than barbecue sauce. If you want something more tailored for grilling, check out our Peach Habanero Sauce recipe.

There is no doubt that this sauce is spicy. So if you are a person who likes to eat moderately spicy. This sauce is not for you. You can adjust the overall temperature by playing with the amount of orange bell peppers and habaneros. but no problem It’s designed to stand out even more. Always wear gloves when handling habanero peppers. The oil in this chili (Even on the surface of the pepper) can cause severe burns. Also know your remedy in case of burnt pepper.

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Habanero Peach Sauce

Habanero Peach Sauce

Sweet and spicy couple

10 minutes prep time

Cooking time 30 minutes

Total time 40 minutes

Servings of 36 servings

Calories 16 kcal

  • 5 peaches pitted and halved
  • 4 Habanero peppers, halved lengthwise and seeded
  • 2 orange bell peppers, stem removed and halved
  • 1 Vidalia onion, peeled and cut into quarters
  • 2 cloves of garlic
  • 1 1/2 cups apple cider vinegar
  • 1 tablespoon salt
  • Sugar to taste (optional)
  • Preheat oven to 400 degrees F. Then cover baking sheet with aluminum foil.

  • Place the peaches out, cut in half. (sliced ​​face up), bell pepper, habanero, Vidalia onion, and garlic clove on baking tray Place baking pan in oven and bake mixture for about 20 minutes (or until peaches are tender).

  • Remove the baking tray from the oven and let the mixture cool slightly. Peel peaches and bell peppers.

  • Place all ingredients except sugar in a high saucepan. (If using a food processor) or blender, puree until smooth (or desired consistency).

  • Taste the sauce and add sugar as needed to achieve the desired sweetness.

  • Use immediately or store in the refrigerator in an airtight container for up to 2 weeks before using. The sauce will heat up over time.

Use gloves when handling habanero peppers. Because direct contact can burn the chili. Worried about overall heat? Reduce the use of habanero peppers and increase the amount of orange bell peppers used.

Calories: 16kcal Carbohydrates: 3g Protein: 1g Fat: 1g Saturated Fat: 1g Sodium: 195mg Potassium: 75mg Fiber: 1g Sugar: 3gVitamin A: 285 IUVitamin C: 11.9mg Calcium: 5mg Iron: 0.1mg

Categories: Food & Drinks

Source: INN NEW YORK CITY

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