Juliette Carr responds: Definitely wash and chop the burdock--don't peel it. You can grate it if you want but it will take...
Habanero Mustard Hot Sauce
- Ready in: 30 minutes prep; 30 minutes to cook
- Serves: 6
- Complexity: very easy
The hottest pepper commonly grown in the U.S. (and long thought to be the hottest pepper in the world until it was surpassed by the Indian ghost pepper), the tiny habanero packs a punch. If you can taste beyond the heat, it has a wonderfully sweet and tropical flavor. They can be red, orange, or yellow.
- 2 oz. habanero (about 8)
- 1 cup white vinegar
- 2 tbs. mustard powder
- 1/2 tsp. salt
Remove the stems from the peppers and roughly chop the rest. Simmer the peppers and vinegar in a small pan for about 20 minutes, or until peppers are soft. Purée all of the ingredients in a food processor, being careful to leave room to let any steam vent while puréeing. Note: Make this into a delicious barbeque sauce by adding 2 tbs. Vermont maple syrup.