This Caribbean pepper is famous for being the hottest chile pepper in the world. They come in a variety of shapes and colors(yellow, orange,green, red,chocolate). Not only are they extremely hot, but they also have a unique,distinctively fruity flavor.
It is the key ingredient in the popular Jamaican Jerk sauce. The habanero is also widely used in many different types of hot sauces. The popularity of this chile pepper continues to grow and is becoming easier to find on the grocery shelf.
1 (15 oz.) can peaches with syrup
1-1/2 cups canned crushed tomatoes
1/2 medium white onion, chopped
2 garlic cloves
1 fresh or pickled habanero chile, stemmed, seeded and chopped
2 Tbsp. butter
1/4 cup apple cider vinegar
1 Tbsp. brown sugar
3/4 tsp. salt or more, to taste
3 tsp. ground cumin seeds
3/4 tsp. dried Coleman’s mustard
In a blender, puree the peaches and their syrup, the tomatoes, onion, garlic and habanero chile until the mixture is smooth.
In a heavy saucepan, melt the butter over medium heat and add pureed mixture. Stir in the remaining ingredients and reduce the heat to low. Cook the mixture for about an hour or until the mixture reduces and becomes thick, but spoonable. Stir often towards the end of the cooking process, then pour the catsup into a jar and refrigerate it overnight.
Recipe from RecipeGoldmine.com.