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Old September 19, 2014   #48
Join Date: May 2011
Location: Laurinburg, North Carolina, zone 7
Posts: 3,076

That habanero gold goes fast for gifts. I make it with all habaneros but the cooking and sugar really tone down the heat.
You could also make a nice, fruity Jamaican or Trinidad sauce. One of my favorites was a Scotch Bonnet sauce from Trinidad that I purchased in Bonaire. I couldn't read the label so have no idea how to duplicate.
We like to ferment our peppers as a mash with some salt. Then, add some organic apple cider or red wine vinegar to taste. I think carrots and mangoes, maybe some pinapple would be good as a sauce with Habs.
Tracydr is offline   Reply With Quote