Ok, so it was a sauce weekend for me. I made the smoked habanero sauce in my other thread, and I made this since I had a ton of habaneros and a whole bunch of frozen peaches that were fresh from Georgia. Like I said before I don't really follow a recipe, I just wing it. So my measurements are not precise.
In that pot:
32 habaneros from my garden
maybe 1/2 - 2/3 cup lime juice
a piece of ginger, about 3/4 thumb sized, grated
generous squeeze of agave nectar
about a table spoon of pink Himalayan sea salt
3 peaches skinned and diced
1 very large carrot grated
2 1/2 cups ACV
1/2 small onion
1/2 cup water
All that went on my trusty grill and brought to a vigorous boil till the onions were translucent. Then I hit it with the immersion blender till nice and sliky smooth. I did add a little more ACV and lime juice to ensure it wasnt super thick.
End result.
On the front end you get some of the sweet from those amazing Georgia peaches and then the heat hits. Its not over powering, but a good slow burn. Just enough to make ya sweat a little if you keep eating it. So far I have had it on a burger and it was great. Sorry no pics, the burger was gone before I knew it.
In that pot:
32 habaneros from my garden
maybe 1/2 - 2/3 cup lime juice
a piece of ginger, about 3/4 thumb sized, grated
generous squeeze of agave nectar
about a table spoon of pink Himalayan sea salt
3 peaches skinned and diced
1 very large carrot grated
2 1/2 cups ACV
1/2 small onion
1/2 cup water
All that went on my trusty grill and brought to a vigorous boil till the onions were translucent. Then I hit it with the immersion blender till nice and sliky smooth. I did add a little more ACV and lime juice to ensure it wasnt super thick.
End result.
On the front end you get some of the sweet from those amazing Georgia peaches and then the heat hits. Its not over powering, but a good slow burn. Just enough to make ya sweat a little if you keep eating it. So far I have had it on a burger and it was great. Sorry no pics, the burger was gone before I knew it.
