A friend introduced me to this bright orange habañero sauce and recipe, which he found nestled among other gems, I'm sure, at the self-respectingly self-deprecating, refreshingly unfrilly blog, foodpeoplewant.com. As long as you're into the heat, this sauce is the whole reason to keep eating whatever you put it on. Also, it was modeled after the ubiquitously loved habañero sauce by Portland's own Secret Aardvark, which is kind of saying a lot.
I adapted the recipe by dialing down the sugar in exchange for amping up the carrots and adding a yam. Also, less water means we can add less vinegar; and why bother with prepared mustard when we can go straight for some vibrant mustard seed powder? The end result is just as sultry, with a little more body, for folks who aren't shy of heat that you can slather on.
Scary Good Habañero Hot Sauce (GF, vegan)
1 can (14.5 oz) of diced tomatoes, including juice
1 cup apple cider vinegar
2 cups of peeled and grated carrots (packed into the measuring cup)
2 cups of finely diced white onion
2 tablespoons mustard seed powder
1 1/2 cups shredded Yam
9 habaneros, seeded
1/2 head garlic
2 teaspoons salt
1 teaspoon of black pepper
2 teaspoons curry powder
1/4 c honey (or sugar)
1 cup of water or just enough to cover
Throw all of the ingredients in a pot and simmer for 2-3 hours until all the veggies are soft and the flavors are well mixed. Unceremoniously, throw this thick soup into a blender and let 'er loose--blending to your liking. Jar it up and share with friends!