My brother-in-law sent me a bag of Habanero and Carolina Reaper peppers from his garden in Georgia. Most of us are familiar with Jalapeño peppers which are rated at 2,500-8,000 Scoville heat units. By way of comparison, the Habanero pepper is rated at 100,000-350,000 Scoville units and the Carolina Reaper comes in at a whopping 1,400,000-2,200,000 Scoville units making it one of the hottest peppers in the world and 560 times hotter than the common Jalapeño and not a pepper to be taken lightly! This hot-sauce recipe was inspired by the Papaya hot-sauce made by Flavor Pirate. Compared to most store-bought hot-sauces, if the Flavor Pirate hot sauce is a moderately hot sauce, this Peachy-Habanero sauce is a hot hot-sauce. Fruit and acid mitigate the heat of hot peppers and along with spices add complexity to hot-sauce. For this recipe, fresh local peaches add an extra delicious fruitiness to the sauce. To moderate the heat of the sauce, you can omit the Carolina Reapers and a couple of the Habaneros. If you like hot-sauces and you’re looking for something new, give this recipe a try.

Peachy-Habanero Hot Sauce
makes about 3 cups

Ingredients:

• 10-12 Habanero peppers (use rubber gloves to seed the peppers or suffer the painful capsaicin consequences)

• 2 Carolina Reaper peppers seeded

• 4-6 carrots chopped

• ½ onion chopped

• 4-5 roasted garlic cloves

• 1 cup apple cider vinegar

• water

• juice from ½ lemon

• 1 bay leaf

• ¼ teaspoon each of allspice, cumin, and coriander

• 1 tablespoon grated fresh ginger

• 1/4-1/2 teaspoon salt to taste

• 2-3 ripe, medium peaches skinned, pitted, and chopped (ripe peaches will add more flavor to the sauce)

• 1 tablespoon honey

Preparation:

1. Roast the garlic until soft and set aside (a cast iron skillet on your stovetop works well)

2. In a covered saucepan, over medium heat, sauté the carrots, onion, peaches, peppers, cider vinegar, lemon juice, spices, and bay leaf until the carrots are fork-tender. (Add water as necessary if the pan starts to become dry. Don’t scorch the veggies.)

3. Remove the bay leaf and put everything including the peeled roasted garlic into the blender.

4. Add the salt and honey to taste.

5. Blend until smooth, add enough water to make the consistency you want.

6. Pour into a small saucepan and bring to a boil and simmer for 5 minutes.

7. Allow the sauce to cool and bottle. 

To bottle:
1. Put your bottles into boiling water for ten minutes.
2. Remove from hot water and cool.
3. Fill with sauce and cap.
4. Keeps refrigerated up to a year. 

https://www.epicurious.com/expert-advice/how-to-make-quick-roasted-garlic-article
https://preparedcooks.com/freeze-hot-sauce/