View Single Post
Old August 5, 2014   #14
Join Date: Sep 2012
Location: Abingdon, Va
Posts: 184

I usually use carrots in my habanero sauce; after I've smoked them a little.
For these Scotch Bonnets I'm using Dijon Mustard.

25 MoAs

de-seeded, ran through a processor
put in a sauce pan

with the juice of 3 limes
~1/4 cup dijon mustard(wife's recipe)
~1/4 cane vinegar distilled might be a little strong. Go easy if you sub.

Salt to taste
Allspice ~ 1/4 teas.
fresh ground Coriander 1 teas.
Cumin 1/2 teas.
Onion powder 1 tbl
and little honey ~ 2 teas.

slowly bring to a soft boil and reduce to simmer for about 20-30 minutes.
Processed with an immersion blender. Requires refrigeration

Begs to be smeared on a big roast beef sub with lettuce, tomato, onions, green pepper and cuke slices.
Or maybe painted on a split chicken, sprinkled with some more herbs, and grilled.

JJJessee is offline   Reply With Quote