About this recipe:This no-cook sauce is quick and easy to make. It's fruity, sweet, spicy and tangy. Use as a sauce, dip or condiment with whatever you fancy.
Makes: 700 ml approximately
6 habanero chilli peppers, seeded and chopped or to taste
4 cloves garlic, finely chopped
1 (420g) tin sliced peaches, drained
4 tablespoons black treacle
4 tablespoons honey
4 tablespoons dark brown soft sugar
250ml distilled malt vinegar
2 tablespoons spicy brown mustard
2 tablespoons paprika
1 tablespoon sea salt
1 tablespoon black pepper
1 tablespoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
1 teaspoon liquid smoke flavouring
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:15min › Ready in:15min
Place the habanero chillies and garlic into a liquidiser. Blend until the chillies are finely chopped. Add the peaches, treacle, honey, dark brown soft sugar, vinegar, mustard, paprika, salt, black pepper, cumin, coriander, ginger, allspice and liquid smoke. Continue to puree until smooth.
Can be purchased in speciality markets or online. If unavailable, use Scotch bonnet chillies to taste.