Habanero Hot sauce or minced habanero to taste
Mix everything. Basically, that's it. The quality lies in the
ingredients. The yeast, as odd as it may sound, adds a subtle smoothness
and rounds out any sharpness in the other ingredients. This is NOT the
same as yeast you'd use in bread. It is a dead form, found in yellow
flakes or powders, sold most often in health or natural foods stores. It's
especially good for vegans as it's one of the richest sources of B vitamins
{including B12} in the world. If you think it sounds too weird, though,
leave it out.
My mustard of choice is an organic Dijon that I found at the local
Albertson's. Really, it's just whatever you like. However, I *will* add
that Coleman's {killer} English mustard is far from objectionable. :)
My hab sauce of choice is Melinda's Special Reserve, but as I have yet to
find some more here I'm stuck with Yuccy-tan. As Stu says, "Ew, ew ew ew,
ewewew". At least in comparison...
