Whiskey Habanero Hot Sauce

15 habaneros

5 red jalape├▒os

1 garlic bulb (about 10-12 cloves)

2 ripe persimmons

1 7-oz can chipotles in adobo sauce

1 1/2 cups red wine vinegar

1/2 cup whiskey

2 1/2 cups water

2 tbsp honey

1 tsp salt

Boil all bottles and utensils to sanitize them before you start cooking.

Remove tops from peppers and persimmons, and remove papery skin from garlic. Roast the peppers, garlic, and persimmons at 400┬░ F for 45 minutes, or until slightly blackened. Flip them once about halfway through roasting. Let cool.

Remove skin from persimmons. Place everything in a blender and pulse until smooth. Pour it into a saucepan and bring to a boil. This sauce may need more liquid to get it to a pourable consistency. Just keep adding water to it until it looks right. You can also strain it through cheesecloth if you prefer, but you will lose a lot of volume.

Once it boils, funnel the sauce into sanitized bottles. Put the caps on and invert them for 5 minutes (this sanitizes the cap).

Makes approx. 6 cups of sauce.

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