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blueberry caramelized onion and reapers?

C

ChiliheadDan

I've had an idea in my head for a blueberry and caramelized onion type hot sauce and this year I have my own reapers and habaneros to play with. Anyone have a recipe similar to this that they've had success with? Last year I tried one with some scorpion chiles, but the onion flavor was more raw than caramelized and overpowered the blueberries. I'm inspired from Heartbreaking Dawns 1492 sauce and looking for something like that with sweet and spicy and excellent flavors. 
 
Ideas, tips, critiques would be welcome.
 
Here's the base I'm working with, to be adjusted as necessary:
 
  • 3-4 Carolina Reapers, deseeded and diced
  • 1 large sweet onion, chopped
  • 3-4 cloves of garlic, minced
  • 1 pint blueberries
  • 1 tbsp sugar
  • 1/2 tsp salt
  • 1/2 cup apple cider vinegar
  • water as need for consistency
 
 
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I'd suggest some lower heat peppers so this is a hot sauce, and not a fruit sauce that is hot.

However if looking for a dominant blueberry finishing/glaze type sauce with heat, this works. 
 
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Late Update:
 
I took the advice of The Hot Pepper admin and decided to stay away from trying this with reapers. I took 3 dozen of them that I had and made some chili powder instead. It was amazing just how little powder you get from 3 dozen (about 20oz) of peppers. I think it came down to less than 1oz of powder. Potent powder! 
 
Today I'm planning on making a couple batches of Caribbean sauces with my habaneros. While I'm tempted to try this recipe again, I can't get any good blueberries where I live so it may have to wait until next season. 
 
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I think I meant if using reapers also use ow heat peppers for bulk, so it is pepper-based and not fruit-based with a few reapers. But glad you are experimenting. :) 
 
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You did great in your recommendation! Over the weekend I made 3 different sauces, I plan to do a write up on them when I get a little more free time and upload the pics to my computer. For my Reapers, I mixed 2 oz Reapers, 2 oz Jalapenos, and 3 oz of Purple Tiger Chiles. Sauce smells delicious, can't wait for the flavors to meld a little better to get the true flavor going.
 
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Hi All, the caramelized onion sounds intriguing I know how sweet they can be. I have a question on caramelizing the onions they will need some fat or oil to brown them up any suggestion on what to use. I usually use a pinch of kosher salt, butter and some oil like avocado (because it can take the high heat) I'm not sure how they will taste in the finished sauce. I'm going after some sweet heat, I have some ghost, habs, garlic, pineapple, honey ginger, carrot. Any help would be Great. Thanks!  :pray: 
 
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senor bell said:
Hi All, the caramelized onion sounds intriguing I know how sweet they can be. I have a question on caramelizing the onions they will need some fat or oil to brown them up any suggestion on what to use. I usually use a pinch of kosher salt, butter and some oil like avocado (because it can take the high heat) I'm not sure how they will taste in the finished sauce. I'm going after some sweet heat, I have some ghost, habs, garlic, pineapple, honey ginger, carrot. Any help would be Great. Thanks!  :pray: 
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The trick to killer caramelized onions do not add salt while cooking this causes the liquid in the onion to leak out and dry the surface of the onion. If you want to use butter that's fine I usually add a dash of olive oil not extra virgin to the butter. Then cook slowly good caramelized onions take time for the sugars to develop it also depends on the type of onion if using a regular yellow a dash of sugar will help start the process.
But the key is heat control and never leave them alone. This method takes longer but the finished product is fantastic.
 
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