Perfect for sandwiches, hot dogs and pizza.
INGREDIENTS
- 1 Bunch of Scallions - whites and some of the green
- 20-30 Habaneros
- 1 Medium Yellow Onion
- 10 Gloves of Garlic
- 1 Thumb of Ginger
- 2 tbsp Olive Oil
- 2 tbsp Thyme
- 1 tbsp Sea Salt
- 1 cup Water
- 1 cup White Vinegar
- 1 cup Yellow Mustard
NOTE: Make sure you wear gloves when handling the peppers.
DIRECTIONS
- Start by chopping up the scallions, habaneros, onion, garlic and ginger. Use only the whites and part of the greens from the scallions. Remove the seeds from the habaneros if you want a milder sauce (but this is a hot sauce so I did not bother and just cooked up everything.)
- Add the olive oil to a pan on medium high heat and toss in all the chopped veggies. Saute together for 5-10 minutes or until soft but not browned. Add the salt. thyme, water, vinegar and mustard and bring to a simmer. Simmer together for about 30 minutes.
- Pulse in a blender so that there are still little chunks of peppers and onions visible in the sauce. Fill in sterilized bottles. This can be canned if you test the ph and it is lower than 4.6.
