Ingredients
- Habanero Peppers, finely chopped: 6
- Scotch Bonnet Peppers, finely chopped: 4
- White Vinegar: 1 cup
- Garlic Cloves, minced: 6
- Brown Sugar: 2 tablespoons
- Mustard Powder: 1 teaspoon
- Salt: 1 teaspoon
- Water: 1/2 cup
Instructions
- Step 1: Combine the chopped habaneros, scotch bonnets, minced garlic, brown sugar, mustard powder, and salt in a saucepan.
- Step 2: Add the white vinegar and water to the saucepan.
- Step 3: Bring the mixture to a simmer over medium heat, stirring occasionally.
- Step 4: Reduce the heat to low and let the sauce simmer for 20 minutes, stirring occasionally to prevent sticking.
- Step 5: Remove from heat and let the sauce cool slightly.
- Step 6: Carefully transfer the sauce to a blender or food processor and blend until smooth. Use extreme caution when blending hot liquids!
Notes
- This sauce packs a serious punch, so start with a tiny drop and add more to taste!
- Reheat gently in a saucepan over low heat, adding a splash of water if it becomes too thick.
- Store your Shut Your Mouth Sauce in an airtight container in the refrigerator for up to a month.
- For a deeper flavor, roast the habaneros and scotch bonnets before chopping and simmering.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American