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