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Old August 6, 2014   #14
JJJessee
Tomatovillian™
 
Join Date: Sep 2012
Location: Abingdon, Va
Posts: 184
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Hey,Tracy.
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.

Enjoy
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