Habanero Hot Sauce

Ahhhh, chicken wings! In my April 20, 2009 posting I gave you a recipe that is still my favorite. These wings are falling-off-the-bone tender, and you'll want to drink the sauce (after it's cooked).

What I just invented to go with them is a Habanero hot sauce that is wicked-hot, and perfectly compliments the wings. I suspect it would be pretty good with pulled pork as well. It bites us, it burns us, yessss!

Habanero Hot Sauce
(makes about 1 cup)
2 fresh habaneros, lightly oiled and grilled until roasty-brown on all sides, stems removed
Juice of one fresh lime
2 T apricot preserves
2 T soy sauce
1/3 c. fresh orange juice
2-3 T brown sugar
3 large garlic cloves, cut into chunks
1 T corn starch
Salt and more sugar to taste - after cooked

Place all ingredients in blender. Cover tightly - the habaneros are dangerously hot and splashing of this liquid will not be good for the eyes! Pour into a small sauce pan and heat gently until boiling, stirring regularly. Remove from heat. Check salt and sugar levels and adjust as needed. Cool. Transfer to a squeeze bottle or other container enabling easy control of dispensing.

This sauce is very, very hot. However, drizzling it on the wings, or on sloppy joes or pulled pork, dilutes it enough that the heat is tolerable, and the flavors are delicious!