Label
All
0
Clear all filters

Mango and Peach Habanero Hot Sauce

Rate this recipe

banner
Preparation info
  • Makes about

    10

    four-ounce jars jars
    • Difficulty

      Easy

Appears in
Canning for a New Generation by Liana Krissoff

By Liana Krissoff

Published 2010

  • About

Habanero and Scotch bonnet chiles are both varieties of the species Capsicum Chinense, the only difference being the shape of the pods. They’re some of the hottest peppers in the world, with a Scoville heat rating of something like 66 billion, but they’re also some of the most flavorful.

This hot sauce is hot, yes, but you won’t have to put a lot of Xs on the jar labels: The complementary fruit, salt, and acid tame the heat enough to allow all those flavors to have the

Become a Premium Member to access this recipe

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value

Part of


No reviews for this recipe

The licensor does not allow printing of this title