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Volcanic Hot Sauce

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Submitted by djk

Feel the heat of the volcano with this spicy sauce made with habanero peppers, dijon mustard and turmeric.

YIELD

2 servings

PREP

15 min

COOK

0 min

READY

15 min

Ingredients

10 1E+1
MEDIUM MEDIUM HABANERO CHILI PEPPERS
or scotch bonnets, habanero, serrano, jalapeno *
6 6
CLOVES CLOVES GARLIC
chopped
79
CUP ML LIME JUICE
fresh
79
CUP ML VINEGAR
2 3E+1
TABLESPOONS ML DIJON MUSTARD
2 3E+1
TABLESPOONS ML OLIVE OIL
1 5
TEASPOON ML MOLASSES
½ 2.5
TEASPOON ML TURMERIC
1 1
X 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.

* not incl. in nutrient facts Arrow up button

Comments


John

This is the real deal. Red Habaneros make the prettiest-looking product but if you have orange ones or the color looks a bit washed out just add a drop or two of red food coloring. This sauce only gets better with age. Recommend using at least a heaping teaspoon of salt to prevent (unlikely) spoilage. I also recommend using a canning jar with one of those plastic lids. For some reason metal lids cause blackening of sauce around the jar mouth.

 

 

Nutrition Facts

Serving Size 140g (4.9 oz)
Amount per Serving
Calories 193 65% from fat
 % Daily Value *
Total Fat 14g 21%
Saturated Fat 2g 9%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 185mg 8%
Total Carbohydrate 5g 5%
Dietary Fiber 1g 5%
Sugars g
Protein 5g
Vitamin A 1% Vitamin C 35%
Calcium 7% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free
 

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