What is Peach Habanero Hot Sauce?
Peach habanero hot sauce has a fiery kick from habanero peppers rounded by the fruity sweetness of peaches and elevated with the tanginess of vinegar and salt. This combination pairs well with pork or seafood and complements many Southern, Central, and South American dishes. The sauce is made by cooking down the fresh ingredients and blending them into a a red-orange puree.
Ingredients
The peach is a fruit with a round body and indent on its top. The peach has an orange, or orange/pink skin with golden hues and a fuzzy texture. The flesh of a ripe peach is golden, soft while holding its shape and very juicy. The flavor is sweet, fruity and almost floral with an occasional acidic edge. In the center of the peach is the pit, a roughly textured and woody seed. Peaches can be eaten fresh or cooked.
Apple cider vinegar has been around for a long time and is used in marinades, sauces and as a food preservative. The vinegar is made from apples, sugar and yeast and has a pale, translucent golden brown color. The smell is extremely vinegary and the taste is strong and sour. When a small amount is added to food, such as a soup or salad dressing, the apple cider vinegar adds an earthy brightness and pleasant tartness that can help enhance the flavor of other ingredients.
Sweet onions have less pungency and a milder flavor that exhibits the sweetness of this vegetable. Their sulfur content is lower than other onion varieties and most sweet onions have yellow skins and a medium round shape. They can be eaten raw in sandwiches, salads, and other dishes or cooked.
Water is a substance and chemical compound made up of hydrogen and oxygen. It is clear, fluid, flavorless and odorless. Water is a necessity in nearly every aspect of life, including cooking, baking and hydrating the human body. Water can be served as a cold beverage, or at any temperature comfortable to the mouth and skin.
The habanero is an extremely hot pepper. Botanically speaking it is a fruit, but by culinary standards it is a vegetable. The pepper is roughly the size of a shelled walnut with a crinkled body and semi-teardrop shape. The color ranges from green, to orange to bright red. The skin is shiny and the flesh is thin, with hot seeds inside. Even with their intense heat, habaneros have a floral aroma, which is sometimes in the flavor also. They are used in salsas, hot sauces and dishes that require a spicy heat.
Sugar comes from sugar cane and sugar beets. The sugar is extracted from the juice of both plants and refined into the granulated substance known as sugar. Sucrose, the sweet substance of sugar is a combination of glucose and fructose. White sugar is composed of tiny white, dry granules. The flavor is sweet and neutral. Brown sugar is brown and has more moisture, with a richer flavor that hints at molasses. Sugar is used in both sweet and savory foods.
Garlic is used in cuisines around the world and is extremely popular for its depth of flavor. The garlic bulb forms underneath the soil and is harvested once it reaches maturity. The bulb typically has thin, dry, white and flaky skin, surrounding the individual cloves. Often there are 10-12 cloves to a bulb/head of garlic. The cloves are cream colored with a strong smell and flavor that is spicy and sharp. Garlic takes on a nutty flavor in addition, when cooked. It is used in countless dishes, sauces, breads and more.
Salt is a mineral composed mostly of sodium chloride. It is the main flavoring used in food and is naturally occurring in certain foods, such as cheese, beets, meat and celery, plus many others. Salt is white and has finer granules than sugar. Many commercial salts include iodide, while others exclude it. Most salts are white, while some are naturally pale pink with minerals. Salt brings out the flavor of something and can create a tangy mouthfeel, if used in excess.
