Peekin' Habanero

Merry Christmas

Wing Sauce:

This is a versatile sauce I created.  I have used it on Wings, Brisket and Pulled Pork.  There was a buffet I would visit that had a Burger and Wing night.  Each month was a specialty flavor.  One month it was Brown Sugar/Pecan/Habanero.  I never saw that flavor again.  It was delicious.  After the COVID shut downs, they did away with the specialty nights.  It took me about a year to get this right.  I started with a Brown sugar syrup recipe, but I made this from scratch.  With New Year's Rapidly approaching, I thought I would share this.  The heat is more of an after thought type

Peeking Habanero – (Brown Sugar/Pecan/Habanero)

Ingredients:

1)    1 Cup of water

2)    Orange Habaneros (the weight was about .17 or hot .34)

3)    2 Sticks of Butter

4)    2 oz Pure Vanilla extract

5)    1 Lb. of Dark Brown Sugar

6)    1 overfull Cup of Pecans finely chopped

Start by cutting off stems and removing the seeds from the Habaneros.  (DON’T TOUCH ANYTHING, like eyes, lips LOL!  Gloves recommended.)   Finely chop the peppers.  I have a little Black and Decker processor.  It holds about a cup.  In a pot, bring water to a boil.  WARNING – FUMES CAN AFFECT YOUR BREATHING!  Add peppers to pot and continue to boil to soften the peppers (time??? 5-10 min).  While peppers are boiling, chop Pecans in processor.  I have a glass (Pyrex) 1 cup-measuring cup that I fill to the top with whole Pecans.   It takes 2-3 fills in the processor to get it ground. 

Reduce heat of pot ( of water and peppers) to a simmer:

Add Vanilla.  Mix.  Add butter.  Mix.  Slowly mix in Brown sugar.  When mixture is in a nice smooth consistent sauce, stir in Pecans. 

I am not sure of the Shelf life of this.  It solidifies (and somewhat separates) in the Fridge.  I am using a “good” snap ware container.  You want to reheat to thin.  You can add a little more water to get it a little thinner for storage, but I like the syrup form.   The first couple times I used orange Habaneros.  The last time they were more of a red but still some orange. I try to get the bigger ones.  When I started, I thought these peppers were very hot, so I used 3.  Then 5.  Then 6. I went to 10 the last time.  It seemed to have enough bite, but not overpowering.  I am not a big “HOT” person.