When my neighbor gave me a bowl of freshly picked apricots, I immediately thought of the mango-based hot sauce I used to make years ago. It was the copycat Inner Beauty Hot Sauce if you’re interested.
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1/2 c. water
2 dozen apricots
1/4 c. honey
3/4 c. yellow mustard
2 tsp. smoked paprika
1 to 5 habanero peppers depending on how much heat you want
Prep!
Halve the apricots and remove the pits. It’s not necessary to peel them.
Slice the habaneros, removing all the seeds and veins.
Cook!
Bring the water to a simmer over medium heat.
Add the apricots and simmer until soft, about 5 minutes.
Use a fork or potato masher to break up the apricots a bit.
Stir in the honey, mustard, and paprika.
Simmer 5 minutes more.
Finish!
Transfer the apricot mixture to a food processor.
Add the sliced habanero peppers.
Process on the puree setting until the sauce is smooth.
Pour into jars or squeeze bottles and store in refrigerator.
Tips
- Don’t be tempted to use fancy mustard. You want good old French’s classic.
- If your nervous about the heat, add the habaneros one at a time.
- 1 pepper produces a hot sauce that 99% of the population can tolerate — a tiny tingle that’s gone in a just a second or two.
- 2 peppers will create a mild to medium-mild sauce — a distinctive flash of heat that will last several seconds and may build with subsequent bites.
- Use 3 or more if you really want to sweat.
