Prep 25 mins
Cook 0 mins
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.
- In a small saucepan of boiling water, blanch the chilies for 1 minute. Drain and let cool. Discard stems.
- In a blender or food processor, pulse the chilies with garlic, scallions, carrots, water and broth until finely chopped.
- Add the vinegar, mustard, cilantro, thyme, and lime juice and pulse just until combined.
- Transfer to jar and refrigerate.
- Best after 24 hours.
- Can be made and refrigerated for 6 months.
I made this with 14 habaneros and only 4 large cloves of garlic. It is AWESOME!!!
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.
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!