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Hot - Sweet - Tangy

White Whistle

As a change of pace I thought about making a "white" hot sauce.  Don't know why - but I did.   I started working with small amounts of mayonnaise for this base and thought about using it on my prime rib and for those who like fish, offer it to them as well. 

Sauce

Ingredients

  • 1 habanero chili

  • 1/4 teaspoon kosher salt

  • 1/2 cup mayonnaise

  • 1 1/2 tablespoons of extra hot prepared horseradish

  • 1 teaspoons lemon juice

  • 1 tablespoon apple cider vinegar (or to taste)

  • 1/4 teaspoon garlic powder

Roasting the Base

  • Remove all stems from the tomatoes and chilies. Also, remove the peel from the onion.  If you uses 1 bulb of garlic, peel the garlic as well and use only 3 or 4 cloves

  • Put tomatoes, chiles, and garlic in a bowl, sprinkle in Olive Oil (and some salt to taste).  Toss and liberally coat all items. 

  • Then roast the ingredients on a parchment-lined tray for 15-20 minutes at 355ºF/180ºC, until soft.

  • Remove them from the oven and allow them to cool until you can handle them.

Putting Together

  • Crush the habanero and salt into a fine paste with mortar and pestle.

  • Whisk in mayonnaise, horseradish, lemon juice, vinegar, white pepper, and garlic powder.

  • Strain sauce through a fine mesh strainer before using to remove the pepper skins and particles of horseradish.

  • If you want something less sweet, reduce the amount of apple cider

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