The first time I made this Awesome (habanero) Sauce, I just started throwing stuff together that I thought would be good – habaneros, pineapple, garlic, spices, and even pickled carrots. When I took a taste, my first thought was “Oh, my damn! This needs some sausage!” So, I grabbed my car keys and made a mad dash to the grocery store. I’m pretty sure I looked like some sort of deranged tweaker — darting around in all directions, wild-eyed, and mumbling to myself — looking for things to eat with this sauce. “Sausage… Shrimp… ohhhhh…. breakfast tacos… no wait, ALL the tacos!… spinach quesadilla?… uh, yeah….. how about a really good sub sandwich? (duh!)… meatballs… pizza… mmm… ” I’m not exactly proud to say that my meal plan that week consisted entirely of “things that go good with Awesome Sauce.”
(The name I first came up with was “Oh My Damn Sauce”. But, I’ve since settled on Awesome Sauce because it’s way more fun to say, and is also annoying to some people – which is fun.)
I have also recently found that Awesome Sauce goes really well with fried catfish and boudin. Which, coincidentally, rank pretty high on my food pyramid these days.
This sauce might look a little like mustard, and definitely could be used as such, but it packs a really nice bit of heat and way more interesting flavor. Pineapple juice gives it just enough sweetness to tone the habanero down a tad, yet it’s not too sweet. I like it medium hot, sort of along the lines of Sriracha sauce, but you could go way hotter (or less) if you like by adjusting the habaneros.
(FYI – these are Gator Toes, in case you were wondering. They are my new favorite food group. Jalapenos, stuffed with house-made sausage and cheddar cheese, wrapped in bacon — from Miiller’s Smokehouse, a little oasis of yummy in this one grocery store town. Gator Toes are perfect for Awesome Sauce.)
This sauce is pretty easy to make. You just need to rough chop the peppers and garlic, toss with other ingredients into a saucepan, then simmer for 45 minutes. It’s all going to get blended together, so no need to sweat over chopping pretty. This recipe will make about 16 ounces. It’s seriously good on everything. Give it a try!
(I usually double this recipe. If you are going to double (or triple!) the recipe, you will likely have to blend it in batches. If so, blend and pour it all into a big bowl and mix together before transferring to your containers. That way you have a consistent blend across all the batches.)
*Note: The pickled carrots are typically in the Mexican Food area of the grocery store, alongside jars of jalapenos and such.