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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (54g) Recipe makes 20 servings |
||
| Calories 18 | ||
| Calories from Fat 1 | (10%) | |
| Amount Per Serving | %DV | |
| Total Fat 0.2g | 0% | |
| Saturated Fat 0.0g | 0% | |
| Monounsaturated Fat 0.1g | ||
| Polyunsaturated Fat 0.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 48mg | 2% | |
| Potassium 113mg | 3% | |
| Total Carbohydrate 3.5g | 1% | |
| Dietary Fiber 0.7g | 2% | |
| Sugars 1.4g | ||
| Protein 0.8g | 1% | |
Ingredients
- 7 habanero peppers
- 13 garlic cloves
- 11 scallions, cut into 1 " pieces
- 1 large carrot, coarsely chopped
- 1/2 cup water
- 1/2 cup chicken broth
- 3/4 cup white vinegar
- 1/2 cup yellow mustard
- 2/3 cup chopped cilantro leaf
- 2 tablespoons thyme leaves
- 2 tablespoons fresh lime juice
Directions
1
In a small saucepan of boiling water, blanch the chilies for 1 minute. Drain and let cool. Discard stems.2
In a blender or food processor, pulse the chilies with garlic, scallions, carrots, water and broth until finely chopped.3
Add the vinegar, mustard, cilantro, thyme, and lime juice and pulse just until combined.4
Transfer to jar and refrigerate.5
Best after 24 hours.6
Can be made and refrigerated for 6 months.
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- Course > Appetizers > Dips
- Course > Condiments, etc. > Sauces
- Main Ingredient > Vegetables > Peppers
- Preparation > Time to Make > < 30 mins
- Preparation > Number of Servings > For Large Groups
- Occasion > Taste/Mood > Spicy
Featured Reviews for This Recipe
From: Grill&Chill
On Dec 18, 2007
I made this the first time about a week ago, followed the recipe to a "T"...really good stuff!!!...the second time I made it I used 21 habanero peppers and used stone ground mustard and bit of chili powder....now it's raging hot!!! thanx for this GREAT recipe!!!
From: Doolzee
On Oct 15, 2007
I made this yesterday and let it sit for the 24 hr period. I got home from work today and heated up some saffron rice that was left over and added about a tablespoon of the sauce. Oh this was sooo good and I would also rate heat level an 8 out of 10. Not being a big fan of cilantro I cut the measurement in half. This was very tasty and I would recomend it to all. Oh and I forgot to mention... this was my first time ever at making a hot sauce so if you want to give it a try it is a very easy sauce to make. I plan on adding a few items to this recipe in the future and I will get back to you! Thanks for this HOT SAUCE!
From: xtine
On Sep 27, 2007
This is very good! My DH, who is a hot sauce fanatic, loves it. I would say the heat is about an 8, but that is coming from someone who can handle pretty hot stuff. For non chile freaks, this may be a 10 in heat.
From: Chef Dawn Renee
On Oct 9, 2006
A very good sauce. My son loves it cause he can't seem to get enough hot stuff. And he is only 15! I think next time I make it I will cut back on the mustard a bit. Other than that it has a really good taste.
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