The Tailgate Peach Burner
This delicious, homemade hot sauce brings a perfect balance of fiery heat and sweet, fruity flavor. It's an excellent topping for your pulled pork loaded potatoes, grilled meats, or anything that needs a kick!
Yield: Approximately 1½ cups of sauce
Prep Time: 10 minutes
Cook Time: 20 minutes
Special Equipment: Blender or food processor, small saucepan, fine-mesh strainer (optional)
Ingredients
10-12 red habanero peppers, stems removed
½ cup chopped shallot
4 cloves garlic, minced
1 cup peach juice, or diced fresh/frozen peaches
½ cup apple cider vinegar
1 tablespoon brown sugar
1 teaspoon kosher salt
½ cup water, plus more as needed
Directions
Sauté: In a small saucepan, combine the habanero peppers, chopped onion, and minced garlic. Cook over medium heat for 2-3 minutes until the onion begins to soften.
Simmer: Add the peach juice, apple cider vinegar, honey or brown sugar, and salt to the saucepan. Bring the mixture to a low boil, then reduce the heat to a simmer. Let it cook for about 15 minutes, or until the peppers and onions are very soft.
Blend: Carefully transfer the mixture to a blender. Start with a low speed and gradually increase to high, blending until the sauce is completely smooth. You can add a little more water if the sauce is too thick.
Strain (Optional): For a silky-smooth sauce, pour the mixture through a fine-mesh strainer into a clean bowl, using a spatula to press down on the solids to extract all the liquid. Discard the solids.
Cool and Store: Let the sauce cool completely before transferring it to an airtight container or bottle. It can be stored in the refrigerator for several weeks.
