Ingredients25 m servings 15 cals
- Combine the malt vinegar, soy sauce, water, and sugar together in a small saucepan over high heat; bring to a boil, and immediately remove from heat.
- Combine the garlic, cilantro, and habanero pepper together in a bowl; pour the malt vinegar mixture over the garlic mixture, and allow to steep for 5 minutes before serving.
Per Serving: 15 calories; 0 g fat; 3.4 g carbohydrates; 0.5 g protein; 0 mg cholesterol; 305 mg sodium. Full nutrition
ReviewsRead all reviews 7
Just tried this and it was great! We are huge sauce people. (sauces are half of our fridge) This was super easy and just the right amount of kick! And thank you to Chris for reminding about the ...
WOWZA this is good! I was a little skeptical of putting one whole habanero in, but it's not too spicy at all. We drizzled this over some asparagus and it was delicious! Tonight I put it in our b...
I only made half the recipe, well, I halved everything except the habanero, and it was still great. I wish I would have made a double batch now. I like the thought of this on a chicken wrap, as ...
this was awesome with some minor modifications.. i subbed apple cider vinegar for the malt, left out the water and added a splash of olive oil and a couple of tablespoons of sour orange juice.. ...
I stumbled upon this doing a quick search for "habanero". It was hot without being overbearing. The flavors worked so well together. We used it as a dipping sauce for grilled pork and it was ...
This is a smooth yet spicy sauce. To keep it gluten free I had to use a gluten free Chinese black vinegar instead of malt vinegar. It has a malty, smoky flavour but accented the habanero in a wa...