WARNING #1! Habaneros are VERY hot! Handle them with care. The use of kitchen gloves is highly recommended. 

3/4  lb.  fresh kumquats
4-6 oz. of fresh Habanero (Scotch Bonnet) peppers
1 small onion
3 cloves garlic
1 good hand-full of big leaf parsely (you might try cilantro – I don’t, but it might be good….)
1 14 oz can of whole, skinned tomatoes
1-2 oz white wine  vinegar
1 TBS good curry powder
1/2 tsp salt, more or less as desired…


1. Peel the onion and garlic, remove stems from the habaneros and kumquats an put it all in a food processor or blender and chop fine. 
2. Add parsely and half the vinegar. Blend more. 
3. Drain the tomatoes, add and blend more. 
4. Add curry and salt.  Blend thoroughly into a heavy sauce-like texture, adding a little more vinegar and/or water, if needed.
WARNING #2!  Do NOT try tasting for 24hrs unless you are very brave.  At this point, the sauce will be excruciatingly hot! It needs a day or two, or even longer, for the flavors to meld and blend.  Once it does, you will have a very spicy and incredibly tasty Kumquat Hot sauce.

SUBMITTED BY:  Blake Reimer