Mustard Ginger Hot Sauce

Bill Decker

Half of a medium yellow onion chopped, about 1 cup

1 cup baby carrots chopped - about 10 (4.5oz)

⅓ cup golden raisins

1 head of garlic - (2oz)

7 Habanero peppers (1.5oz)

2 Jalapeno Peppers (2oz)

2 Serrano Peppers (1oz)

2 unknown peppers

2 inch fresh ginger root peeled and grated

¼ cup yellow mustard

1 tbsp Tomato paste

¾ cup RWV

½ cup mango nectar

½ cup water, divided

1 tsp salt

2 tsp brown sugar

½ tsp paprika

½ tsp turmeric

½ tsp ground mustard

½ tsp garlic powder

¼ tsp ground ginger

Canola Oil

Preheat oven to 400 degrees.

Slice the top off the head of garlic. Drizzle with oil and season with salt and pepper. Wrap in foil and place in a shallow dish. Roast until golden and soft, about 40 minutes. Allow to cool and then squeeze out garlic cloves.

Preheat broiler to high and heat a skillet with vegetable oil over medium-high heat

After peppers are stemmed, seeded, and sliced in half, toss in a bowl with Canola oil and massage to coat. Place on a foil lined baking sheet and broil on high for 3 minutes until charred.

To the skillet, add the carrots, onion, peppers, raisins, garlic, ginger, and tomato paste.

Pour in the ¾ cup RWV, ½ Mango nectar, and ¼ cup water. Stir to combine.

Add the brown sugar, salt, turmeric, paprika, and ground mustard. Stir to combine.

Bring to a boil then down to a simmer for 10 minutes, stirring occasionally.

Allow to cool in the pan.

Add to blender and process until smooth. Add ¼ cup yellow mustard. Blend to combine. Add up to ¼ cup water to achieve desired thickness.

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