The first question that came to mind when I saw Danielle’s Sweet Habanero was how “sweet” and “habanero” were going to work together. We have all had some sort of sweet habanero sauce by now, but the difference with this one is that I didn’t see anything else added. You know, like, pineapple, mango, passion fruit, etc. Well, the suggested uses are a marinade for chicken, a glaze for halibut, or as a sauce to pour over rice and veggies, though I’m guessing this won‘t work out very well on ice cream. I guess it’s time to actually to give this Sweet Habanero sauce a shot.
Sugar, Water, White Distilled Vinegar, Peppers (Red Chili, Habanero) Modified Corn Starch, Salt, Garlic and Onions
Whoa! The smell of vinegar hits pretty hard, as well as the habanero, which is not at all what I expected to get from this one. By itself you get the sugar, vinegar and heat from the habanero. Make that a LOT of heat! It’s a punch to throat! On a football Sunday I made some meatballs, and this was a pretty good sauce for them. I didn’t pour a lot on when I put them in the crockpot, because as one friends says, “Normal people might wanna eat some.” I tried this as marinade for chicken breast as they suggested (since ice cream was out of the question); it turned out well but the heat really showed up again. This was a golden chile winner in 08 and 09, and I can see how this sauce could take home some awards, but it will not appeal to everyone, mainly due to the exceptional heat level. Although I do find this to have balance, I’m not convinced this sauce is really for me. I get a feeling this might work well as a marinade on pork chops, but for now I’m on the fence. I will give Danielle’s Sweet Habanero sauce Nominal for flavor and Madness for Heat.