Time P1DT20m Yield 64 serving(s) Number Of Ingredients 13 Steps:
Place the peppers, peaches, molasses, mustard, brown sugar, and vinegar into the container of a food processor or blender. Measure in the salt, paprika, pepper, cumin, coriander, ginger and allspice. Blend until liquified. Pour into clean jars, and refrigerate overnight before using.
Time 8h15m Yield 64 Number Of Ingredients 13 Steps:
Place the peppers, peaches, molasses, mustard, brown sugar, and vinegar into the container of a food processor or blender. Measure in the salt, paprika, pepper, cumin, coriander, ginger and allspice. Blend until liquefied. Pour into clean jars, and refrigerate overnight before using.
Number Of Ingredients 13 Steps:
- Place the peppers, peaches, molasses, mustard, brown sugar, and vinegar into the container of a food processor or blender. Measure in the salt, paprika, pepper, cumin, coriander, ginger and allspice. Blend until liquefied. Pour into clean jars, and refrigerate overnight before using.
Time 8h15m Yield 64 Number Of Ingredients 13 Steps:
Place the peppers, peaches, molasses, mustard, brown sugar, and vinegar into the container of a food processor or blender. Measure in the salt, paprika, pepper, cumin, coriander, ginger and allspice. Blend until liquefied. Pour into clean jars, and refrigerate overnight before using.
Yield 6 cups Number Of Ingredients 9 Steps:
Preheat the oven to 425˚F (220˚C). Line a baking sheet with parchment paper. Place the habanero peppers and garlic on the baking sheet. Drizzle with 1 tablespoon of olive oil and toss with tongs to coat. NOTE: Do not touch the peppers with your bare hands. Roast for 10 minutes, until the edges of the peppers are brown. Add the remaining tablespoon of olive oil to a large pot over high heat. Add the carrot, onion, and salt. Cook for 4 minutes, until the vegetables are tender and glossy. Add the water, lime juice, white vinegar, and the roasted peppers and stir. Bring to a boil, then reduce the heat to medium-low and simmer for 10 minutes. Remove the pot from the heat and let cool. Pour the vegetable mixture into a blender and puree until smooth. Using a funnel, pour the sauce into a bottle or jar and store in the refrigerator for up to 2 weeks. Enjoy!
Time 25m Yield 2 cups Number Of Ingredients 8 Steps:
Heat oil in a medium frying pan over medium heat. When ready, add the deseeded peppers, sauteing lightly, 2-3 minutes each side. Remove peppers from heat, put in blender, add remaining ingredients. First, set mixture to “chop” until well chopped, then switch to liquefy or similar setting until well blended. This typically should be about 2 and a half to 3 minutes. Empty mixture into the sauce pan, bring to a medium boil. Boil for 5 minutes. Remove from heat. Carefully transfer to your storage container.
