South Texas Sunshine Hot Sauce Recipe
|South Texas Sunshine Hot Sauce Recipe is a unique, easy and fun to make recipe. It will make your mouth water, your ears pop and your body temperature rise. This recipe is sure to please friends and family when you serve it at your next party or gathering.
Ingredients2 -15 Habanero peppers
1 15 Oz DelMonte canned spiced peaches *can replace with mangos, apricots, papayas, or pineapple
½ Cup yellow mustard
½ Cup brown sugar
½ Cup dark molasses
1 Cup distilled vinegar
1 Tablespoon cumin
1 teaspoon mixed pickling spices* may be replaced with: ½ t. ginger, ¼ t. allspice and ½ t. coriander
2 Tablespoon canning salt
2 Tablespoons Chili powder
1 Tablespoon black pepper
Peel and pit mango, slice and remove pulp. Place fruit slices and pulp in a blender. Remove stems from habanero peppers, place them in the blender Place all the other ingredients in the blender and liquefy the whole mixture for about 2 minutes. Bottle sauce and let it age at least 1 week for the flavors to blend. This sauce will keep almost indefinitely due to the salt and vinegar beside that no bacteria would survive in the stuff. * pickling spices should be placed in a cheese cloth bag and simmered in the vinegar for 20 minutes then dispose of them. Alternatively, grind spices to a very fine powder and add directly to the chili sauce.
Here are some hot sauce and food web sites that might be of interest when you are ready to bottle, package and preserve your hot sauces.