We had our first frost warning, so it was time to pull my habaneros and decide what to do with them. This was my first year growing them, and they definitely will be a repeat in our garden next year. I used six of my peppers, along with two of our garlic bulbs, and roasted them along with a small onion to put together our first Kimble Farm hot sauce! I just tasted it and boy does it have kick!
I combined several recipes I found online to come up with this variation:
Ingredients:
- 6 habaneros, destemmed and halved (use gloves when handlings these hot peppers!)
- 2 bulbs of garlic (about 10 cloves)
- 1 small onion, halved
- 1 cup chopped mango (I used frozen that I thawed and drained)
- 1/2 cup apple cider vinegar
- 1/2 cup white vinegar
- 2 tablespoons honey
- 1/2 teaspoon ginger
- 1/4 teaspoon cumin
- 1/4 teaspoon all spice
Directions:
- Preheat oven to 425.
- Place peppers, onion, and garlic cloves on a baking sheet and spray with olive oil.
- Roast veggies for 15-25 minutes until pepper skins are blackened.
- Transfer veggies to a food processor, along with spices and honey.
- Begin processing, while slowly pouring vinegars into the mix.
- Taste and adjust seasoning, then transfer to jars for the fridge.
