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I threw in every kind of pepper I had: about 5 habaneros, 6-7 of the fish peppers, some japones, some pizza peppers. I ran out of cider vinegar, so the last 1/2 cup was balsamic, which gave it a nice, dark color and rich flavor. I also think I cooked it longer than I ought to have, as it reduced down more than directed,but it is really good! I put mine through the veggie strainer on my kitchen aid mixer, which reduced the volume a little. DH gave it his approval!
Thanks so much for sharing this recipe! DH isn't a big vinegar fan, but he did like this. Next time I'll try the Caribbean recipe!
I think the tomatoes make it more fruity than vinegary. I'm glad it was a hit all around -- I love your pepper combo! I'll have to try a shot of balsamic in a batch... :-)
