I got to bring back home a big box of these beautiful Habanero chillies after a visit to a friends' farm last week.
There were so many of them, and other than myself - no one in my house is crazy about gut-burning chillies. I didn't want them to dehydrate or get moldy sitting on my kitchen counter, so I immediately put a large tray out to air-dry and I've frozen some (stalks removed, sliced in half).
I love Tabasco Habanero Sauce, even though I can only stand very little of it at a time. And I still had quite a few Habaneros lying about so decided to try and make hot sauce with them. I wanted to make a small test-batch.
I got this recipe from the internet & now can't remember the source, since I copied it out a week ago and forgot to bookmark the page for later reference.I made some changes to the original recipe and have noted those in brackets:
Habanero Peach Sauce
2-3 Habaneros, chopped and seeded (I didn't seed them & used 4 Habaneros - I like the extra heat)
1 cup chopped peaches, or 15 oz canned peaches (I used 3 fresh peaches)
1/2 cup finely chopped onion
3 cloves garlic, minced
2 tbsp fresh lime juice
1/4 cup white vinegar
3/4 cup fresh orange juice
1/4 tsp salt
4 tbsp brown sugar (it didn't specify whether light or dark, so I used dark)
Whizz everything in a blender.
Pour into a saucepan, and bring to the boil over medium heat. Make sure the kitchen is ventilated - the fumes from the chillies and the vinegar are a bit strong.
Simmer 3-5 minutes.
Remove from heat and strain into sterilized jar (I didn't strain, since I like it chunky).
I think it would make a great relish over just about anything. And if you can get past the infernal heat of an Habanero chilli, you'd see that it tastes like none other.