This versatile sauce can be used as a condiment, grilling, marinating, or finishing sauce. The flavor comes on with an intense, almost jerk-like bright berry tone, progresses into an even, smoky heat and then finishes with a subtle salty lime flavor.

It is a fairly hot sauce so use fewer habaneros, or substitute jalapenos if you are heat-challenged.

This sauce is a decent replacement for Louisiana-style sauce in sweeter recipes, but really shines as a BBQ, hot-wing, or finishing sauce. It is also an excellent base for jerk recipes.

Ingredients:

• 5 bright orange habaneros
• 1 lime
• 2 cloves garlic
• 1/4 large yellow onion
• 2" long piece of ginger
• 1/3 11.5 oz. can frozen Strawberry Breeze juice concentrate
• 3/4 6 oz. can tomato paste
• 2 tbsp honey
• 2 tbsp maple syrup
• about 1 tsp coarse kosher salt
• about 3 tbsp apple cider vinegar

Instructions:

1. Do not peel the fruits and veggies yet.
   
2. Coat first 5 ingredients in vegetable oil (yes, the lime and ginger too) and roast over very hot coals that are close to the grill (a hibachi works great for this).
   
3. Turn frequently with tongs and don't allow habaneros to completely blacken, just lightly and evenly scorch them (usually they'll 'pop' when almost ready) about 4 minutes total.
4. When roasting is done, put habaneros in a bowl and cover with plastic wrap and allow to cool. This helps with peeling. You can also add a small piece of ice to the bowl if so inclined, but it's not really necessary.
   
5. For the habaneros, peel the thin outer burnt skin off the main flesh and toss.
   
6. Toss the stems, scrape the seeds, and tear the membranes that hold the seeds out (or you can keep the seeds/membrane if you like your sauce really hot). If you do this under a thin cold stream of water it will help flush out the seeds.
   
7. Put the main flesh into blender for next step, but don't turn on the blender until the very end, when all ingredients have been added.
8. Squeeze the juice out of the lime into your blender.
   
9. Peel the onion and garlic and add to blender.
   
10. Peel then finely grate the ginger and add to blender.
11. Add the remaining ingredients except salt and vinegar and puree the mixture.
    
12. Pour into bowl and whisk in salt and vinegar to taste.
    
13. Cover and refrigerate.
    

It is important to allow the sauce to sit for a day or two to develop it's full flavor.

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Copyright (C) 2007 Alain Georgette / Copyright (C) 2006 Frantisek Hliva. All rights reserved.