West Indies–Style Hot Sauce
Makes 6 cups
If you or someone you know loves hot sauce, you’ve got to try
this recipe. It’s a simple matter of simmering carrots, onions, and
garlic, adding French’s mustard, honey, and vinegar, blending it up,
and then adding as many habaneros as you can handle. I can only
handle six—any more, and my face will burst into flames—but if
you’re one of those “pain is good” kind of people, do it up! Wear
gloves or use a sheet of plastic wrap to protect your hands when
handling the habaneros. If you have the time and the know-how,
this finished sauce can be placed in sterilized bottles. It makes a
great gift.5 carrots, washed, peeled, and cut into 1-inch pieces
1 medium yellow onion, peeled and cut into 1-inch dice
10 cloves garlic, whole, peeled
2 cups water
Kosher salt
12 ounces French’s yellow mustard*
½ cup honey
1 cup apple cider vinegar
6 to 12 assorted habanero peppers, cut in half, stems, seeds,
and cores removed