Bob’s Insanity Habanereo Sauce ♭

To be sure, this recipe is not as piquant as Dave’s Insanity®, which can instantaneously bring the most dedicated hot-chile-heads to their knees. Rather, think of it as a training sauce for the chile-head wannabe. It is a little hotter than my Golly-ente caliente salsa†.

I use it sparingly, and, accordingly, one batch lasts a long time. I tell myself, You have to manage the heat to enjoy the distinct flavor of the habanero.

• 10 fresh yellow habanero chile pods, stems removed
• 10 oz white vinegar
• 1 medium carrot, diced
• 2 tbsp onion powder
• 2 tbsp garlic powder
• 2 oz lemon juice
• 1 tbsp xanthan gum
• 2 drops yellow food coloring

Simmer the habanero pods in the vinegar with the carrot over low heat until the carrot dice are soft. Bring the volume back to 10 oz, if it is reduced

Put all ingredients except the xanthan gum and food coloring into a blender and blend on high for one minute. Add the food coloring and blend another 10 seconds or so until the color resembles that of the original habanero pods. Then add the xanthan gum and blend one minute, until thickened.

Put the sauce into 12-oz squeeze bottles or old Tabasco® bottles. Refrigerate until needed.