First off, this calls for WAAAYYYYY too much mustard. Even with only 3 Tbsp, it's too much. And I am a mustard fan, but WOW. Mustard and hot sauce serve 2 completely different flavor-purposes. Also, too much cumin. The first time I made this, it tasted like mustard-taco. However, I really wanted to make it work because I love hot sauce, so I made it again, and cut out the cumin altogether, and decreased the mustard down to the 3 tbsp I mentioned. Still too much mustard. However, I am determined to use this as a base for a good, fiery sauce. Next time I will use 1-2 tbsp of brown mustard, dijon or spicy like Guldens or Grey Poupon, instead of the regular yellow mustard I've used before. Also, I used 12-14 habaneros WITH seeds, and the heat was still less than tabasco or frank's. It was hotter in my belly than in my mouth. The flavor definitely gets better the longer it sits in the fridge. Also, I have to admit that it's great with food that normally calls for mustard, such as burgers. BTW I followed some other reviewers and used honey instead of molasses, cilantro instead of coriander, added garlic, and even tried simmering it for awhile (which did help a little). Don't get me wrong, it seems like it has serious potential, but I can't believe it has upheld a 5-star rating as written.
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9 users found this review helpful
First off, this calls for WAAAYYYYY too much mustard. Even with only 3 Tbsp, it's too much....
