Habaneros can be combined with sweet flavors, like mango, to produce a spicy, fruity sauce or glaze. I’m using peaches today. I couldn’t find ripe peaches at the store, so I picked up some peach preserves. The preserves contain pieces of fruit in addition to jam. If I used fresh peaches, I would need to add a little sugar to the mix but, the preserves already have everything I need.
You could use two or three habaneros for this recipe or, maybe 5 or 6, if you want to kick up the heat. A mild version could make a nice glaze or drizzle for baked fish or roasted pork.
I’m using 30 habaneros today. This is a very spicy sauce, but that’s what I wanted. I’m going to use this on grilled chicken wings.
30 whole habaneros, stems removed, steamed over a hot grill
1 cup water
¼ cup white vinegar
1 Tbs soy sauce
18 ounces peach preserves
I steamed and charred the chilies, as I did with the 5 Alarm Hot Sauce.
Lay the habanero chilies on a sheet of aluminum foil. Fold the corners of the aluminum foil over the habaneros, keeping them close together.
Add a few more layers of aluminum foil wrap and seal the edges securely.
Roast the packet of chilies on a hot charcoal grill. Leave an open area in the center of the grill to avoid burning the chilies.
Steam for 40 minutes, turning the packet over every 10 minutes, or so.
Set the chilis aside and allow to cool.
Add water, vinegar, soy sauce to a blender. Add the habaneros. Pulse and then puree.
Add the peach preserves and blend until smooth. The finished sauce will be sticky and thick, which will be perfect for the wings.