This past Fall I decided to do a peppersauce tribute to my home for the last 20 something years.. Canada. With a bumper crop of Habanero peppers (works great with scotch bonnets as well) in my small kitchen garden at the back of my house, the creative juices were flowing. Habaneros are some of my favorite spicy peppers, with the natural fruity undertones along with the fiery heat they possess. With a dose of fresh made apple cider (not vinegar) and some organic maple syrup, this pepper sauce was truly heavenly.
8-10 Habanero Peppers
1 1/2 cups apple cider
1/2 cup white vinegar
1/2 lime (juice)
1/4 cup pure maple syrup
1/2 teaspoon salt
1/2 teaspoon mustard powder
* You may need to add a bit more apple cider if it gets too thick.
*Important : If doing this recipe gluten free, kindly go through the entire list of ingredients to make sure they meet with your specific gluten free dietary needs.
Wash the peppers and give them a rough chop. Remember to wear gloves and to wash your hands immediately after with soap and water. Include the seeds of the peppers for a more pronounced kick of heat!
Add everything (except the lime juice) to a sauce pan, then place the pan over a medium heat. Bring to a boil, then reduce to a gentle simmer. Stir and reduce the liquid by about half and the peppers are a bit tender. (about 10-15 mins)
Turn off the heat and allow it to cool a bit before placing in your blender or food processor. When it cools, add the lime juice and blitz until smooth.
This is a great condiment to use wherever you’d normal use hot sauces. I roasted off some chicken wings in the oven and gave them a slight coating of this marvelous peppersauce while they were still warm. Please store in the fridge – last in excess of 2 months easily.