Habanero Pepper Sauce

C in PA's Note:

I'm not kidding you when I say this is hot. However, it is definitely one of the most flavorful hot sauces I have had in a long time. In spite of the heat, you find yourself strangely addicted to it. Some call it "That Healing Habanero Sauce." Try it for yourself and see.

• Total Time: 25 mins
• Prep Time: 25 mins
• Cook Time: 0 mins

Ingredients:

Servings: 20

• 7 habanero peppers
• 13 garlic cloves
• 11 scallions , cut into 1 " pieces
• 1 large carrot , coarsely chopped
• ½ cup water
• ½ cup chicken broth
• ¾ cup white vinegar
• ½ 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.

Reviews

[PattiNYC]

I made this with 14 habaneros and only 4 large cloves of garlic. It is AWESOME!!!

[Vegan guy]

This sauce is pretty good, but if I made it again, I would greatly decrease the amount of garlic -- 13 cloves is too overpowering. Also, I'd consider eliminating the thyme, which seems a bit out of place here. And I'm not so sure about the mustard, either. I don't mean to sound too critical -- I did enjoy this recipe.