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 minIngredients
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.
Comments
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.