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For those who like it HOT

17 years ago

I'm usually in the hot pepper forum as the peppers are my hobby but I wanted to share this recipe with anyone here who might be interested. Not a huge recipe exchange in the HP forum and ya'll have been so helpful to me in the few posts I made, I justed wanted to share.

The original recipe I found on the web..Volcanic Hot Sauce.

The only thing I did to alter it was to add a ripe Mango. That altered the consistancy and I now call it volcanic hot mustard. I spread it on sandwiches, boiled eggs, scallops. And YOU can determine the size of the volcano.

I half the recipe but will post the original...Use 2 mangos if you don't half the recipe. Tonight I used 4 serranos, one Hot Paper Lantern, one Devil's Tongue and one Datil pepper. (All from my garden :-))

Hope whoever chooses to make it enjoys it!!

Volcanic Hot Mustard

10-12 Scotch bonnets/ Habaneros/Jalapenos/Serranos

6 cloves garlic, peeled and chopped

2 ripe mangos

1/3 C fresh lime juice

1/3 C distilled white vinegar

2 Tbsp Dijon style mustard

2 tbsp Olive oil

1 tsp molasses

1/2 tsp turmeric

1 tbsp salt or to taste

Combine the pepper, garlic, mango, lime juice, vinegar, mustard, oil, molasses, turmeric, and salt in a blender and puree until smooth. Correct the seasoning , adding more salt or molasses to taste.

I put it in small jars and it keeps a good long while.

Would love to hear if others enjoy it the way I do.

d

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Comments (9)

ksrogers
17 years ago
I would avoid using the olive oil. It can get rancid very fast, and also offers an unsafe enviornment for canning. Even that small amount may be questionable. Another option is to also grind up some brown mustard seeds which are the beginning of Dijon mustard making.
annie1992
17 years ago
ddw, thank you. I've copied and pasted this, I love mustard of all types and my boss likes anything with a good amount of heat.

I'd go ahead and add the olive oil if I didn't plan to process it, just keep it in the refrigerator. I doubt it would last long enough for the oil to get rancid!

Annie
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breasley
17 years ago
This is a Blue Ribbon sauce from the Tulsa State Fair.

Fire Starter Hot Sauce

20 fresh red habanero peppers -- stemmed
2 cups yellow mustard
1/2 cup brown sugar
1/2 cup white vinegar
2 tablespoons cumin powder
2 tablespoons curry powder
2 tablespoons chili powder
1 1/2 teaspoons kosher salt
8 fresh peaches

Combine all ingredients in food processor until smooth. Process in BWB for 20 minutes. Makes three to four pints.

This is VERY hot if you leave the seeds in. I'd stick with the red peppers though for the color.

I made a micro batch(1.5 pints) of Mild last night by cutting the recipe in half using 1 15 oz can of peaches and 6 de-seeded habs. It turned out DELICIOUS. I love to use this stuff on a bratwurst or a burger.
annie1992
17 years ago
OMG Deanna, TWENTY habaneros? I'd have to cut that at least in half!

Annie
dgkritch
17 years ago
T'wasn't me, Annie!

Habaneros are no longer even allowed in the house.
DH "hurt" himself a couple of years ago on some pickled ones.

Note to newbies:
They pickle great.
They are still REALLY Hot if eaten on a sandwich.
They can cause permanent damage to the esophagus.
Everone has a different tolerance.
You decide.

Deanna
annie1992
17 years ago
Sorry, I must have had you on my mind, I remember you pickled habaneros. I thought you were a lot stronger than me. LOL

The boss would just LOVE this stuff, though, I might have to try both if my habs get ripe. Right now they are little green nubs about the size of my smallest fingernail. Gotta love that short Michigan growing season...

Annie
ddw962
Original Author
17 years ago
Just a note that I don't can the Volcanic Mustard...I just jar it up and eat it fresh. It seems to get used up pretty quickly!

d
annie1992
17 years ago
That's what I thought, ddw, although I think if you leave the olive oil out the recipe could easily be canned, it has lots of acidifier between the vinegar and the lime juice.

Annie
p3woofy
17 years ago
I've finally got a good jerk sauce that's worthy of canning. Does anyone have any suggestions on canning procedures for this? There is no vinegar, just Scotch Bonnets and spices. The Jamaicans say just to refrigerate the stuff and it lasts forever. I just want to can enough for a year or two and just don't want it to spoil. Any suggestions would be appreciated.
Woofy

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