Sweet Potato Habanero Sauce
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.
Makes: about 4 1/2 cups
2 teaspoons olive oil
1 large onion, chopped
4 garlic cloves, chopped
2 medium sweet potatoes, peeled, roughly chopped
8 to 10 habanero peppers, stems removed, cut in half
2 cups distilled white vinegar or apple cider vinegar
1 cup water
2 tablespoons fresh lime juice
2 tablespoons brown sugar
1 tablespoon salt
3/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
In a 3 quart saucepan, heat the oil over medium heat. Add the onion and cook 6 to 7 minutes or until tender and lightly browned. Stir in the garlic, cook for an additional 1 minute. Add the remaining ingredients, cover and cook 20 to 25 minutes, or until the sweet potatoes are tender.
Carefully transfer the sweet potato mixture to a blender and process until smooth. Divide among jars and store in the fridge for up to 2 weeks.
Recipe by Kristin Olson on bourbonandhoney.com