2 Tbs. Peach Habañero

1/4 Cup of water

1/4 Cup Brown Sugar


*Makes apx 1/3 cup of glaze

2 Tbs. Peach Habañero

1/2 Cup of water

1/4 Cup Brown Sugar


*Makes apx 1/2 cup of sauce

For both recipes, mix all ingredients in
a small saucepan and bring to boil on medium, stirring often.
Don’t leave unattended, sauce can burn or boil over!
Once at an easy boil, turn to high and stir vigorously for up to a minute.
Remove from heat and allow to cool down for 10 minutes. The glaze should
be thick, but still pourable, if not then reduce further on a low simmer.
Use glaze as a finishing sauce for grilled meats like chicken &
pork chops or on BBQ meats like ribs. Also makes a great tropical
take on Camaroñes al Diablo with shrimp sautéed in butter and finished
with this glaze!

This savory Glaze is best applied right
at the end of cooking or even once the meat is fully cooked.
A light saucing at the end of grilling will help the glaze set
and adhere, but if left on too long can burn or be
lost on the grill grates.