30 Habaneros (orange / yellow)
2 Limes (juice from)
2 Lemons (Juice from)
1 Grapefruit (juice from)
1/2 tsp Dried mustard (optional)
1/2 tsp Poppy seeds
1/2 tsp Salt
1/2 tsp Saffron
1/8 C Tupelo Honey
1/2 C Rose Water
1 C Salted caramel sauce
4 C Gala Apples
In a dry pan I lightly toast the Poppy seeds, Saffron and dried mustard.
Heat up the Rose water to 200 degrees and add the toasted Poppy seeds, Saffron, and dried mustard.
Cover and wait 20-25 minutes.
While waiting I juice the lemmons, lime, and grapefruit.
I then take 30 Habs and de-seed and cut into quarters.
I peel and core enough Gala apples to make 4 cups.
place everything into a pot and simmer for 15 minutes (all chunky ect).
After 15 minutes pour contents into blender and blend away until it is a pureE consistancy.
After blending you can bottle if the temp didnt drop below 180 degrees, if it did just re-heat in a pot till it is above 180 then bottle.
This makes a thick sauce. The pectin in the apples binds everything together well. To thin you can add un-pasteurized apple cider.
This is a thick sweet, hot sauce that has depth and floral tones from the Saffron, Rose water and Tupelo honey.
Edited by crunch, 02 October 2017 - 04:43 AM.