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Old 09-28-2011, 04:08 PM   #1
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Dijon/Horseradish Hot Sauce

Ingredients

8 dried cascabel or ancho peppers
32 Green serrano chiles, roasted, skinned and stemmed
8 yellow banana peppers, roasted, skinned and stemmed
8 fresh Habanero peppers
1 cup of diced carrots
1 cup of diced scallions, including the green parts
4 teaspoons of prepared dijon mustard
4 teaspoons of prepared coarse horseradish
1 cup of cider vinegar
2 teaspoons of dark rum
2 teaspoons of honey



Method

Soak the cascabel peppers for 20 minutes in hot water.

Remove the stems, slice in half, remove and discard the seeds and with a spoon, scrape the flesh away from the skins.

Add this pulp to a food processor with the remainder of the ingredients and puree until it's very smooth.

Add a little of the pepper soaking water if needed to thin the sauce.

Makes about 2 cups. Keep refrigerated.

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Old 09-29-2011, 12:52 AM   #2
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I suppose I need a chemical extinguisher to serve with that...sounds hot!!!
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Old 09-29-2011, 03:05 AM   #3
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Sounds good.
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Old 09-29-2011, 08:45 AM   #4
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Quote:
Originally Posted by PrincessFiona60 View Post
I suppose I need a chemical extinguisher to serve with that...sounds hot!!!
Yep, this one is a bit hot. It does have an excellent flavor for things such as corned beef or roast pork. Yum!
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Dijon/Horseradish Hot Sauce Ingredients 8 dried cascabel or ancho peppers 32 Green serrano chiles, roasted, skinned and stemmed 8 yellow banana peppers, roasted, skinned and stemmed 8 fresh Habanero peppers 1 cup of diced carrots 1 cup of diced scallions, including the green parts 4 teaspoons of prepared dijon mustard 4 teaspoons of prepared coarse horseradish 1 cup of cider vinegar 2 teaspoons of dark rum 2 teaspoons of honey Method Soak the cascabel peppers for 20 minutes in hot water. Remove the stems, slice in half, remove and discard the seeds and with a spoon, scrape the flesh away from the skins. Add this pulp to a food processor with the remainder of the ingredients and puree until it's very smooth. Add a little of the pepper soaking water if needed to thin the sauce. Makes about 2 cups. Keep refrigerated. 3 stars 1 reviews
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