Sorta Secret Aardvark Sauce (Habenero Hot Sauce)
I thought I'd submit my recipe which is a clone of a locally available sauce here in Portland OR called Secret Aardvark Sauce.
It's great on most everything. I like it on eggs and hashbrowns for breakfast. It's good on chicken or fish tacos or even just as a corn chip dip.
Sorta Secret Aardvark Sauce
1 – 14.5 oz can of diced tomatoes or roasted tomatoes chopped - include the juice
1 – 14.5 oz can of rice wine vinegar
1-1/2 cups of peeled and grated carrots (packed into the measuring cup)
1 cup of finely diced white onion
1/4 cup of yellow mustard
1/3 cup of sugar
2 teaspoons of Morton’s Kosher Salt
1 teaspoon of black pepper
13 small Habaneros – seeded and membranes removed or not if you like it hotter. (This was 2 oz. of Habs before cutting off the tops and removing the seeds and membranes)
2 teaspoons curry powder
1 cup of water when cooking
5 or 6 cloves of garlic - roasted if you've got it
Put it all in the crockpot on high until everything is tender. About 3 hours
Whirl in food processor – Don’t puree until smooth – make it lightly/finely chunky.
Makes 3 pints - To can, process pint jars in a water bath canner for 15 minutes. When I make this these days I scale the recipe up times eight and end up with plenty to give as gifts.
I've thought about making this with peaches or mangoes instead of tomatoes, but haven't tried it yet.
I thought I'd submit my recipe which is a clone of a locally available sauce here in Portland OR called Secret Aardvark Sauce.
It's great on most everything. I like it on eggs and hashbrowns for breakfast. It's good on chicken or fish tacos or even just as a corn chip dip.
Sorta Secret Aardvark Sauce
1 – 14.5 oz can of diced tomatoes or roasted tomatoes chopped - include the juice
1 – 14.5 oz can of rice wine vinegar
1-1/2 cups of peeled and grated carrots (packed into the measuring cup)
1 cup of finely diced white onion
1/4 cup of yellow mustard
1/3 cup of sugar
2 teaspoons of Morton’s Kosher Salt
1 teaspoon of black pepper
13 small Habaneros – seeded and membranes removed or not if you like it hotter. (This was 2 oz. of Habs before cutting off the tops and removing the seeds and membranes)
2 teaspoons curry powder
1 cup of water when cooking
5 or 6 cloves of garlic - roasted if you've got it
Put it all in the crockpot on high until everything is tender. About 3 hours
Whirl in food processor – Don’t puree until smooth – make it lightly/finely chunky.
Makes 3 pints - To can, process pint jars in a water bath canner for 15 minutes. When I make this these days I scale the recipe up times eight and end up with plenty to give as gifts.
I've thought about making this with peaches or mangoes instead of tomatoes, but haven't tried it yet.
