My biggest success in the vegetable garden this season is my habanero pepper crop. I’m harvesting no less than six a day and having a hard time keeping them from dying before putting them to good use use.

Just in case you’re not familiar with this little hotty, the habanero is the hottest chile pepper known to man. Most rate between 200,000 to 300,000 in Scoville heat scale. Yee Ha!! That’s hot folks. I could probably warm the house this winter by placing them over the air vents!

Unfortunately, I didn’t heed the warnings to wear gloves when I was chopping the peppers, and I paid the price. I rubbed my eye during a meeting last night and began to cry uncontrollably. Everyone thought I was having a melt down.

I made enough pepper sauce yesterday to supply the neighborhood but I need to shop for some small bottles in which to portion it out. This stuff is delicious and is guaranteed to spice up your life!

Since the American palate is not designed to eat these peppers on their own, I made a rich sauce which I think is better than Tabasco. My son gave me the recipe he used last year and it is fiery hot, tempered with a bit of sweetness imparted by the use of molasses and brown sugar.

Here’s the recipe which would probably work well with other hot peppers.

Bob’s Habanero Hot Sauce AKA Liquid Fire

12 habanero peppers, seeded and chopped

1 (15.5 ounce can) sliced peaches in heavy syrup

1/2 cup dark molasses

1/2 yellow mustard

1/2 cup light brown sugar

1 cup distilled white vinegar

2 T. salt

2 T. paprika

1 T. black pepper

1 T. ground cumin

1/2 tsp. ground coriander

1/2 tsp. ground ginger

1/2 tsp ground allspice.

Place the pappers, peaches, molasses, mustard, brown sugar and vinegar into the container of a food processor or blender. Measure in the salt, paprika, pepper, cumin, coriander, ginger and allspice. Blend until liquefied. Pour into clean jars and refrigerate overnight before using. I didn’t refrigerate mine last year after he gave me a bottle, but frankly I used it on everything and it didn’t last long!

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