Hot Sauce Recipes

Ingredients:
6 – 8 medium habanero peppers, divided (fresh or frozen)
3/4 cup vodka (I used Absolute New Orleans, because we had it on the shelf, but any vodka will do)
3/4 cup yellow mustard seeds
1 cup apple cider vinegar
1/2 cup local honey
1/4 cup dry mustard
1/4 tsp sea salt

Directions:

1. Slice 4 of the habanero peppers in half, retaining seeds. Add to a small saucepan with the vodka.  Bring to a boil over high heat, then reduce heat and simmer for 2 to 3 minutes. Remove from heat, press on the peppers with the back of a spoon to release juices, then allow to steep for 5 to 10 minutes.
2. Strain vodka into a small bowl, pressing on the peppers to extract juices.  Discard (or compost) the peppers.  Add the mustard seeds to the vodka, cover, and let sit overnight (or until the seeds have absorbed most of the vodka; at least 4 hours).
3. If canning, prepare canner, jars and lids.
4. Halve and seed the remaining  habanero peppers. Mince by hand, or in a food processor, and reserve.
5. Add the mustard seeds, with any remaining liquid, and the cider vinegar to a food processor (do this in batches if you have a small processor like mine).  Add about one pepper at a time (about 1 tsp minced) to the mustard seed mixture.  Process seeds, vinegar and peppers until most  of the seeds are chopped; leave some seeds for a grainy texture, or chop completely for a smooth mustard, as you desire.  Judge the spiciness by smell, and add more minced pepper as you like, but remember that it is far easier to add more at the cooking stage than to try adjust a mustard that is too spicy! (I added about two medium peppers, about a scant tablespoon chopped).
6. Transfer the pureed mustard seed mixture to a medium saucepan.  Add honey, dry mustard and salt and whisk together over medium heat.  Bring to a boil over medium heat, stirring constantly, and reduce mustard to the desired consistency, remembering that it will thicken upon cooling.
7. Ladle hot mustard into hot, sterilized jars to 1/4-inch headspace, remove air bubbles, wipe rims, affix lids and bands, and process in a boiling water bath for 10 minutes.

Related posts:

1. Mustard Wing Sauce Recipe
2. Mango Habanero Hot Sauce Recipe
3. Belizian Style Habanero Hot Sauce Recipe
4. Cherry Habanero Jam
5. Roasted Habanero Hot Sauce Recipe