Volcanic Hot Sauce
Feel the heat of the volcano with this spicy sauce made with habanero peppers, dijon mustard and turmeric.
Yield
2 servingsPrep
15 minCook
0 minReady
15 minLow Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 10 | medium |
habanero chili peppers
or scotch bonnets, habanero, serrano, jalapeno |
* |
| 6 | cloves |
garlic
chopped |
|
| ⅓ | cup |
lime juice
fresh |
|
| ⅓ | cup |
vinegar
|
|
| 2 | tablespoons |
dijon mustard
|
|
| 2 | tablespoons |
olive oil
|
|
| 1 | teaspoon |
molasses
|
|
| ½ | teaspoon |
turmeric
|
|
| 1 | x |
salt
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1E+1 | medium |
habanero chili peppers
or scotch bonnets, habanero, serrano, jalapeno |
* |
| 6 | cloves |
garlic
chopped |
|
| 79 | ml |
lime juice
fresh |
|
| 79 | ml |
vinegar
|
|
| 3E+1 | ml |
dijon mustard
|
|
| 3E+1 | ml |
olive oil
|
|
| 5 | ml |
molasses
|
|
| 2.5 | ml |
turmeric
|
|
| 1 | x |
salt
to taste |
*
|
Directions
Combine the pepper, garlic, lime juice, vinegar, mustard, oil, molasses, turmeric, and slat in a blender and purée until smooth. Correct the seasoning, adding more salt or molasses to taste.
Transfer the sauce to a clean bottle. You can use it right away, but the flavor will improve if you let it age for a few days. Volcanic Hot Sauce will keep almost indefinitely, refrigerated or at room temperature. Just give it a good shake before using.
