Scott's Hot Sauce

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  • home-made devil sticks
  • light olive oil
  • a bit of egg yolk
  • a tiny bit of tomato paste
  • extra salt to taste
  • extra sugar to taste

Pull some carrots, celery, and habanero out of the devil stick brine, and chop well.

Chop well, and put in a blender (or, better, use a hand blender) to puree.

Add some of the brine from the devil sticks, and a roughly equal amount of light olive oil, and blend in.

Add the egg yolk, and blend in to make an emulsion.

Add tomato paste, salt, and sugar to taste, and blend in.

Store in a glass container in the refrigerator.

Preparation time: 15 minutes, let set a couple hours; note that it takes days to make the devil sticks