Habanero Honey Sauce

[mkremer]

Made round two of my Habanero Honey sauce and I'd say it turned out pretty well. Starts off sweet and fruity, then slowly moves into a very nice heat. Love the color too.
 
Here's a pic:
 
https://www.dropbox.com/s/jwb06t45pqz898u/2013-05-26%2009.06.31.jpg
 
 
Now this is only my second sauce, so critiques or ideas for changes are definitely welcome!
 
 
1 half 20 ounce can roundys sliced pineapple (no fresh ones at the supermarket today )
1 mango (peeled and chopped)
6 habaneros (cut into 4ths)
½ cup cider vinegar
½ cup liquified honey
 
Pretty simple, last time I put carrots, onion, garlic, etc. in it but wanted to try it out with less ingredients. I have a Ninja Blender, so instructions are basically: throw into blender...blend.
 
What do you think?

 

[JayT]

I can't see the pic.  It won't let me open it.  Sounds good.

 

[mkremer]

I can't see the pic.  It won't let me open it.  Sounds good.

 
Does it work for you now?
 
Thanks!

 

[JayT]

Yep.  Great color!  How's the taste and heat?

 

[mkremer]

Yep.  Great color!  How's the taste and heat?

 
Taste is a sweet citrus that I quite like (pineapple/mango/honey) that lingers for a while, maybe a mild heat. Then after you swallow the heat kind of rushes in. Neighbors loved it, said it was really delicious for a hot sauce and that it wasn't that hot, then 30 seconds later were downing their drinks.
 
To me it's not crazy hot, but it's hot. But at the same time my wife says my heat-sensors are dead and my friends tell me to cut it from 6 to 3 habs to take it down a notch.

 

[JayT]

Nah, its a hot sauce.  It is supposed to be hot.  Sounds to me like you have a good amount of habs for the rest of the ingredients.  Nice job!

 

[Greenguru]

Sound yummy

 

[Capsicum Select]

Sounds good! I'm going to make a version of this myself tonight and I will report back how it turns out.

 

[Capsicum Select]

Just made a small batch of Hornet Honey!
 
Tweaked mkremer's recipe a little:
 

7 oz Pineapple
1 Mango
3 Sliced Habaneros
1 Small clove garlic
1/8 tsp Ground ginger
Juice of half a lemon
1/2 cup Honey
1/4 cup Cider vinegar
 
{I know there are 4 hab's in the pic but I decided last minute to only use three since I cut the size of the recipe}
 
Saute the garlic on low heat for a minute, add the pineapple, mango, ginger, and lemon. Let simmer covered until everything is mushy.  Add habaneros, honey, and vinegar.  Once the honey is thinned put it in the blender until smooth.  I then put it back on the stove with lid off simmering to thicken. Then jar and enjoy!
 
 
I think it turned out spot on for my taste. Has a nice sweet and fruity initial profile and then a spicy kick from the hab's on the end.

 

[TheBuck78]

I shall be trying this today as my wozzies arrive. I may do a heated up try too. thanks!!!!!!

 

[MeatHead1313]

Made some of this today with fatalii's in place of the habs. Loved the taste after it cooled, can't wait to try it again after leaving it for a few days to let the flavours meld!

 

[UK_Markle]

This sounds good. I think ill be adding this to my list of dos for my spice night im doing next week for friends .

 

[UK_Markle]

Made this the other day but didnt have habs so i used a moruga and 2 nagas came out amazing!! i love how its just pure sweet on the tongue for 2 seconds then the heat quickly creeps up on you. Excellent sauce will be making this again.

 

[ArkansasJack]

Sounds great on a biscuit............

 

[MeatHead1313]

Used some of the one I made on some baked wings. Absolutely delicious!

 

[Penny]

Oh wow, that does sound really good!

 

[UK_Markle]

Just made a small batch of Hornet Honey!
 
Tweaked mkremer's recipe a little:
 

7 oz Pineapple
1 Mango
3 Sliced Habaneros
1 Small clove garlic
1/8 tsp Ground ginger
Juice of half a lemon
1/2 cup Honey
1/4 cup Cider vinegar
 
{I know there are 4 hab's in the pic but I decided last minute to only use three since I cut the size of the recipe}
 
Saute the garlic on low heat for a minute, add the pineapple, mango, ginger, and lemon. Let simmer covered until everything is mushy.  Add habaneros, honey, and vinegar.  Once the honey is thinned put it in the blender until smooth.  I then put it back on the stove with lid off simmering to thicken. Then jar and enjoy!
 
 
I think it turned out spot on for my taste. Has a nice sweet and fruity initial profile and then a spicy kick from the hab's on the end.

 
 
Just made it for the 3rd time but i tripled the ingredients and also added 1 dried/rehydrated peach bhut, 1 dried/rehydrated red bhut, 1 dried/rehydrated brown moruga and 1 dried/rehydrated yucatan habanero.....stunning sauce...

 

[Lucifer]

That does sound good. One question though, is it necessary to cook the sauce? My thinking is, if cooking the garlic, which I use 100 percent of the time in my sauces, does it not change the flavor profile of that garlic? I like the raw, pungeant taste of garlic, opposed to it being cooked down.

 

[Capsicum Select]

That does sound good. One question though, is it necessary to cook the sauce? My thinking is, if cooking the garlic, which I use 100 percent of the time in my sauces, does it not change the flavor profile of that garlic? I like the raw, pungeant taste of garlic, opposed to it being cooked down.

I would to help break down the pineapple/mango and add the garlic at the end if you prefer that flavor profile. If you used it right away I guess you wouldn't have to cook it though.

 

[Lucifer]

I would to help break down the pineapple/mango and add the garlic at the end if you prefer that flavor profile. If you used it right away I guess you wouldn't have to cook it though.

Yeah, I think I'll give this a try myself, but not cook the garlic. Just add it after everything else has been cooked. It does sound like a tasty sauce.