Here are some answers based on the many comments I get on other sauces. Here goes: I pickled a batch as well, which will keep in the fridge so I can toss a few pickled pepper slices onto my sandwiches for lunch. I love having so many chili peppers around! Hot sauces are another great way to use up a number of your peppers so you can still enjoy them throughout the year. I contacted Tony Sherwood, the man who created the cross, and asked him about the peppers. He said he created the cross back in 2012. “It’s a cross between my Sherwood’s Carbon Bhut-7-Pot X and Orange Habanero. Color me intrigued! He said it wasn’t completely stable yet, but I expect it will be over the next several generations. I acquired a small batch of the peppers and knew I had to make a hot sauce with them immediately. I mean, just look at them. They look like slightly elongated habaneros with the bumpy skin that more characteristic of the superhots, about the same size as a typical habanero pod. The flavor is definingly sweet and fruity with a pronounced heat that, to me, is closer to habanero heat than to the bhut jolokia. Considering the flavor and color, I decided to go the Caribbean route. JERK HOT SAUCE! And peaches. These babies are perfect with peaches. I mixed in some onion with the Carbanero peppers and peaches, along with apple cider vinegar, brown sugar and a jerk seasoning blend. You can use store bought seasonings, or make your own with this Homemade Jamaican Jerk Seasonings Recipe. The resulting sauce is both sweet and savory, leaning toward a fruity-savory combination that is PERFECT for chicken or shrimp. If you’re interested in growing your own Carbanero peppers, seeds are available online. I expect this pepper to grow in popularity. Super tasty! I hope to grow them myself in the future. If you are unable to acquire Carbanero peppers, you can sub in Scotch Bonnets or habanero peppers. Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! – Mike H. To be technical, target level ph for shelf stable foods is below 4.6 ph, but should probably be lower for home cooks, around 4.0 or so, to account for errors. I have not measured the ph of this sauce, but I won’t have it around very long anyway. If you’re concerned, add more vinegar to lower the ph.
