"This delicious, just spicy enough tartar sauce is especially good with fried seafood. The honey really mellows the habanero and makes the tartar perfect." — Toasted Garlic
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habanero peppers, seeded and minced
flaked sea salt
1 1/2 teaspoons
dill pickle, minced
salt and pepper to taste
The reviewer was right. If you are not used to the heat of habaneros, you will probably not enjoy this. A tip: sauté ONE habanero at medium to medium-high until all the pungent, heart-wrenchingly odorous steam comes off -- it will be a but blackened. This is a good tip for hot peppers in general, including jalapeños. All of which I call blackened chiles. This will make the sauce much more mild. Substituting one habanero for two will make a big difference, and also, the smaller the habanero, the HOTTER it will be. So, choose large ones.
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.
I only used one habanero, removed the seeds, and used a large habanero and sauteed as the previous reviewer suggested and it was still so crazy hot I couldn't eat it. My husband is one of those super hero types that can down even the most daunting pepper with a grin and even he said it would be far better if I'd only used half of a habanero. That being said, though I couldn't even come close to eating this stuff, he did enjoy it and I'm sure I'll be making it again- but with only a quarter of the habanero the recipe calls for :-)
* Percent Daily Values are based on a 2,000 calorie diet.
Honeyed Habanero and Toasted Garlic Tartar Sauce
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 100
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