- 10 Habenero peppers (or similar volume of other hot peppers)
- 2 large yellow peaches
- 2 medium tomatoes (I use romas)
- 1 medium onion
- 1/2 cup lime juice
- 1/2 cup white vinegar
- 1/2 cup water
- 8 cloves garlic
- generous dash of salt
Peel and quarter onion. I use yellow onions, but other kinds would also work. Pit and quarter peaches. I prefer yellow peaches because the finished sauce is prettier than the white ones. My husband is always after me to try apricots in this recipe but I haven't gotten around to it yet. You can increase the volume of fruit as much as you want, but do not decrease. Peel garlic. Cut the stems off of peppers (WEAR GLOVES). You can decrease the number of peppers if you prefer milder hot sauce, but if you increase them you might want to check the pH of your sauce to make sure it is safe for canning. Quarter tomatoes (no need to peel or core them). Put everything into your powerful blender (we have a Vitamix) or food processor and set to "liquify." Work in batches if needs be. Dump all your proto-sauce into a heavy bottomed pot and simmer for half an hour. Pour into sterilized jars (I like half pints for hot sauce) and process in a boiling water bath canner for half an hour. Sealed jars keep as well as anything home canned, but should be kept in the refrigerator after opening.
Note that this is pretty darn hot sauce, and while it is simmering your kitchen will smell like burning and it may make your eyes water. The "simmer" stage is however necessary for making the flavors blend, and making it thicken up a bit and get "saucy." We usually pour opened jars into an empty clean sriracha bottle for easy dispensing.