Mike’s Mayan Hot Sauce

This is a hot sauce based on Melinda’s® White Label, which is one of my favorites. Its ingredients and preparation are authentic to the Yucatán province of Mexico. Use caution when blackening the habañeros – your kitchen must be properly ventilated or you will be knocked flat by choking, searing fumes – I would advise preparing them on an outdoor grill in a heavy cast-iron pan instead. You’ve been warned!

Will easily keep for several months in your fridge. May also be used as a dipping sauce in moderation.

Ingredients:

10 home-grown habañero peppers, stemmed 1 medium onion, cut into eighths 1 large carrot, peeled and cut into chunks 4 cloves garlic, peeled 2 tbs. XV olive oil Crushed black pepper, to taste 1 tsp. salt, to taste 2 tsp. sugar 1 tsp. ground turmeric (optional) 1/4 cup lime juice 1/2 cup red wine vinegar

Preparation:

Stem the habañero peppers. Peel and cut the onion into eighths. Peel the raw garlic. Wash, peel and chunk the carrot and set aside.

Heat a heavy cast-iron pan over medium-high heat with 2 tbs. of olive oil. Add the vegetables and habañero, a pinch of salt and black pepper. Allow to char slightly until lightly carmelized, about 12 minutes, stirring occasionally. Remove from the heat and set aside to cool.

In a food processor, add the red wine vinegar, lime juice, remaining salt and sugar. Turmeric may be added to brighten the color, but is not necessary. Add the carmelized peppers, onion, carrot and garlic and puree until smooth. If the sauce is too thick, a small amount of cold water may be added.

Extremely hot. Makes a little over 1-1/4 cup. Bottle and store in your fridge. Allow to set up for 4 hours before serving.

The habaneros, onion and carrots blackened in cast-iron over medium-high heat.

Ready for the food processor.

Safety Outdoors: Cast-iron pan blackened habaneros on a charcoal grill