Can't really take credit for this, as I was just going off this recipe... though calling it liquid fire is a bit of a stretch. I made a couple minor modifications as per the recommendations of the reviewers and used it to marinate some chicken for a cookout. Everyone who ate it said it was the best chicken they've ever had... so kudos to whoever came up with this. It's a nice basic recipe, I might modify it further in the future.
Anyway, this is the basic recipe, with modifications written in italics. It makes about 2 and a half pints.
12 habanero peppers, seeded and chopped (My latest batch used 28 Datil peppers, which is easily tolerable for most people)
1 (15.5 ounce) can sliced peaches in heavy syrup (I usually use peaches in lite syrup, but this year I used 6 fresh peaches instead, skins removed. 5 would have been better probably, as this batch came out to be about 3 pints exactly, and the fresh peaches added a bit more moisture than I would have liked so I'll need to think about that with future batches)
1/2 1/4 cup dark molasses
1/2 1/4 cup yellow mustard (Didn't want either the molasses or mustard flavors to dominate the peppers)
1/2 cup light brown sugar
1 cup distilled white vinegar
2 tablespoons salt
2 tablespoons paprika
1 tablespoon black pepper
1 tablespoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
+5-7 cloves of roasted garlic
Recipe has you just throw all of the ingredients into a blender and that's that... not sure how cooking it would affect the flavor. I don't have any pictures of the marinated chicken, as it was all eaten, but here's the sauce. Works great for barbeque, once all that sugar caramelizes... mmm. Before cooking the cumin smell and taste tends to dominate, but it all mellows out.
I think next time I make it I'll try using fresh peaches and adjust the recipe accordingly.
Anyway, this is the basic recipe, with modifications written in italics. It makes about 2 and a half pints.
12 habanero peppers, seeded and chopped (My latest batch used 28 Datil peppers, which is easily tolerable for most people)
1 (15.5 ounce) can sliced peaches in heavy syrup (I usually use peaches in lite syrup, but this year I used 6 fresh peaches instead, skins removed. 5 would have been better probably, as this batch came out to be about 3 pints exactly, and the fresh peaches added a bit more moisture than I would have liked so I'll need to think about that with future batches)
1/2 cup light brown sugar
1 cup distilled white vinegar
2 tablespoons salt
2 tablespoons paprika
1 tablespoon black pepper
1 tablespoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
+5-7 cloves of roasted garlic
Recipe has you just throw all of the ingredients into a blender and that's that... not sure how cooking it would affect the flavor. I don't have any pictures of the marinated chicken, as it was all eaten, but here's the sauce. Works great for barbeque, once all that sugar caramelizes... mmm. Before cooking the cumin smell and taste tends to dominate, but it all mellows out.
I think next time I make it I'll try using fresh peaches and adjust the recipe accordingly.
