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Turn off heat and remove peppers from water, setting the water aside (you will need it in a few steps). Return to your skillet with the water you used to soften the peppers in (I told you that it would be needed later on!). Add garlic (I used a few more cloves then called for because we love garlic at my house), onion, carrots (they help with the consistency of the hot sauce, but don’t change the flavor very much), peaches, and peppers into the skillet. Once veggies are soft, pour mixture into a blender and blend for about 5 minutes Yes, five minutes- you want the mixture to be as smooth as possible.
Our company established in 1997 years.We are dealing in fresh vegetables, fresh fruits, dehydrated vegetables, fried garlic.

Our products are highly competive, which is a result of unique technique and good management. The onion has been used as an ingredient in various dishes for thousands of years by many cultures around the world. The water picked up some of the pepper flavor and heat as oils were released from the peppers’ skin during the cooking process. Gotta keep as much flavor as possible! I canned mine so that I could enjoy it long into the winter (well, if it makes it that long). Although habanero peppers hold an intense heat they also have a naturally fruity flavor which is a great addition to this hot sauce.

Once cool, remove the stems and seeds from the peppers (if you want an even more intense heat leave the seeds in the peppers). This recipe yielded nine 4oz jars but it may vary a little depending on the size of your peppers. Remember, you can always reduce the sauce and evaporate the water out if you accidentally add too much.

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