Reviewed: Dec. 28, 2008

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.

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Reviewer:

Toasted Garlic

Cooking Level: Expert

Living In: Houston, Texas, USA

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Reviewed: Sep. 10, 2008

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.

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