Ingredients

• 10 Habanero Peppers, stemmed
• 2 Asian Pears, chopped
• 1 C. Soy  Sauce
• 1 Tbsp Ground Mustanrd
• 1 Tbsp Paprika

Directions:

The usual. Blend to smooth. Bring it to a boil in a saute pan, simmer for 10 minutes and then strain.

This was my son’s recipe. And by “recipe” I mean a list of ingredients he listed off the top of his head. Apparently this was what he’d make a marinade out of if he were smoking some meat and he wanted to know if it’d work as a hot sauce.

It did! Quite well, if I do say so myself. Had this on some frozen pot stickers and it was good fun. It was also great on some slow-cooked pork. Will definitely make this again.

Ingredients

• 3/4 C Brown Sugar
• 3/4 C Ketsup
• 1/4 C Red Wine Vinegar
• 1/4 C Water
• 1 Tbsp Worcestershire Sauce
• 1 Tbsp Ground Mustard
• 1 Tsp Paprika
• 1 Tsp Salt
• 10 Habaneros, stemmed

Directions:

A somewhat different procedure. Somewhat. Everything in the blender. Blend to smooth. Put it in a bottle and serve. No cookin’ necessary.

The sauce is fairly sweet, and while the heat is there, it sneaks up on you. My son tried it, commented on the sweetness but said that there was only a little heat. He came back in the room a minute later to let me know that, ok, it gets a little hot after a second. A minute later he came in for a glass of water. Make of that what you will.

Best with any sort of BBQ that takes a tomato-based sauce. It’d go nice with brisket or burnt ends. (Mmmmmm, burnt ends.)

Ingredients:

• 2 C. purple carrots, chopped
• 1/2 lb. Habanero peppers, stemmed
• 1/4 C. Ginger, chopped
• 1/4 C. Kosher salt
• 1 C. White vinegar

Directions (or at least what I did):

Toss everything in the blender until it’s the texture of salsa. Bring to a boil in a sauce pan, then simmer for 10 minutes. Back in the blender until it’s smooth. That’s it. Couldn’t be easier.

Less vinegar and more blender made all the difference in terms of texture on this one. The ratio of carrots and ginger to habanero — about inverted from last time — makes for a much more approachable sauce. The flavors of both the carrots and the ginger come through even more, and the color of the purple carrots really look great.

No pictures, but I tried tossing wings in this and what was left of the last two sauces (Habanero Ginger and Hab, Jalapeno and Garlic) and took ’em to a party. Both of the habanero-heavy sauces might have been too much for a potluck. Might save that sort of thing for a pepper-focused event.

Ingredients:

• 3/4 lb. Habanero
• 1/2 cup carrots, chopped
• 1/8 cup ginger, chopped
• 2 cups white vinegar
• 2 Tbsp salt

Directions (or at least what I did):

Stem the peppers, chop the ginger and the carrots. Everything in to the blender until liquid. Bring to a boil in a saute pan and then simmer for 10 minutes. Strain twice to remove everything pulpy.

The ingredients picture is way off on this one. I ended up not using the onion, adding in much more carrot and only using about a third of the pictured ginger.

So first off the heat with this is much more pronounced than everything I’ve done before. It’s similar to store-bought (well, Heatonist-ordered) sauces I’ve had in the 60-70k Scoville range, but who knows what it actually is. The carrots and ginger both come through the heat, which is nice. It’s definitely not as flavorful as the Mango Habanero from a few weeks back, but it’s also not just boring heat. We had this on a green onion rosti and eggs and it worked out quite well.

The next time I try something like this, I think I’ll go much harder on both carrots and ginger. Double both, maybe. For my taste, this has heat to spare but could do with a little more flavor.

Ingredients:

• 7 habanero peppers, chopped
• 1 medium mango, chopped
• 4 cloves of garlic, chopped
• 1 medium onion, chopped
• 1/4 tsp garlic
• 1 cup apple cider vinegar
• 2 tbsp honey
• 1 tsp shaved ginger
• 1/2 tsp allspice
• 1/4 tsp cumin

Directions (or at least what I did):

Chop up all the choppables, toss everything in a food processor and process it. Toss it in a pot and bring everything to a boil. Simmer for 10 minutes after that. Cool and enjoy. Makes about three cups.

My first ever go at making hot sauce. It turned out surprisingly well. The mango and the honey really came through, and test kitchen participants with more sensitive palates than me said that the spices worked out well. There was enough heat that it was interesting, but not so much that you couldn’t use it really liberally on food.