My F&W
quick save (...)
Mustardy Habanero Hot Sauce
© Petrina Tinslay

Mustardy Habanero Hot Sauce

  • SERVINGS: Makes about 1 quart
  • FAST

Homemade hot sauce tastes more vibrant than store-bought and it takes hardly any time to make. Yellow mustard and just a touch of allspice give Grace Parisi's sauce a distinctive, complex flavor. Habanero chiles are already quite fiery but to make the sauce truly incendiary, add some of the seeds.

  1. 14 habanero chiles
  2. 12 garlic cloves, peeled
  3. 8 scallions, coarsely chopped
  4. 1 carrot, sliced 1/4 inch thick
  5. 3/4 cup cilantro sprigs
  6. 2 tablespoons thyme leaves
  7. 3/4 cup distilled white vinegar
  8. 3/4 cup water
  9. 1/2 cup yellow mustard
  10. 1/2 teaspoon ground allspice
  11. 1 tablespoon kosher salt
  1. Bring a large saucepan of water to a boil. Set a strainer in the saucepan and add the chiles. Blanch for 30 seconds, pressing to submerge the chiles. Transfer the chiles to a plate. Add the garlic, scallions and carrot to the strainer and blanch for 30 seconds; transfer to a blender. Add the cilantro and thyme leaves to the strainer and blanch for 10 seconds; scrape into the blender. Wearing rubber gloves, stem and seed the chiles and transfer them to the blender. Add the vinegar, water, mustard, allspice and salt to the blender and pulse to a chunky but pourable sauce. Carefully remove the lid and transfer the hot sauce to bottles using a funnel. Refrigerate for up to 6 months.


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    You might also like
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.