Ingredients1 h 10 m servings 106 cals
- Heat the corn oil in a skillet over medium heat. Stir in the garlic, habanero peppers, and sea salt. Cook and stir until the garlic begins to brown, about 5 minutes. Stir honey into water until dissolved, then pour into garlic mixture. Simmer until the water has almost evaporated, then scrape the mixture into a metal bowl.
- Stir in cream, pickle, and mayonnaise. Place mixture into refrigerator, and chill until cold. Season to taste with salt and pepper before serving.
Per Serving: 106 calories; 11.1 g fat; 1.9 g carbohydrates; 0.3 g protein; 7 mg cholesterol; 140 mg sodium. Full nutrition
ReviewsRead all reviews 5
One thing I forgot to mention (or that got lost during the editing by this site) is that the habanero pepper slices should be fried on very high heat. This is achieved by getting the corn oil (...
Inedible as written: I used one habanero and even then I was the only one who could eat it. Halving the mayo and adding equal amt of yogurt helped tame the heat a bit more.
This is a wonderful, wonderful recipe! You can control over the heat by how much habanero you choose to add. I can't eat very spicy food, so only used 1/2 of one habanero. It added such a wond...
Heat is definatly a matter of personal taste. I used 1/2 a red habanero, but followed the recipe exactly otherwise. We loved this super flavorful sauce which I served with some simple swordfis...