Made a batch of apricot/habanero sauce today and while I'm really happy with my recipe I'm finding it lacking in heat. I admit I'm a tad ignorant when it comes to the new "super-hots" and wondering if y'all could make a suggestion as to some other peppers I could try. I have some reaper and tried that but the flavor profile is way off for what I'm going for in this particular sauce. Naturally sweet and fruity is what I'm looking for with a more complex heat that habs alone can provide. Happy to post recipe if you like.
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Fruity chile' besides hab?
- Thread starter Bayoubear
- Start date
to T.H.P. ! Â Â 
  
Welcome to THP!
CARDI yellow scorpion. Very fruity and hot pepper.
CARDI yellow scorpion. Very fruity and hot pepper.
18 small Habs, seeded
1 small onion, minced fine.
1/2 cup Apricot jam
1/4 cup crushed pineapple
1/4 cup  pineapple juice
2 tsp salt
1 tsp red pepper flake
1 Tbs crushed garlic
1/2 cup cider vinegar
1 and 1/2 cup water.
Â
Cook covered for ten minutes, stirring often. Puree in a blender or use a stick blender then
Add 1/4 tsp Xanthan gum while using  blender.
Â
Makes one pint plus two 5oz bottles.
1 small onion, minced fine.
1/2 cup Apricot jam
1/4 cup crushed pineapple
1/4 cup  pineapple juice
2 tsp salt
1 tsp red pepper flake
1 Tbs crushed garlic
1/2 cup cider vinegar
1 and 1/2 cup water.
Â
Cook covered for ten minutes, stirring often. Puree in a blender or use a stick blender then
Add 1/4 tsp Xanthan gum while using  blender.
Â
Makes one pint plus two 5oz bottles.
