RCI-SC.007.0171.001
Island Sun Lava Sauce
Island Sun Lava Sauce from the Recidemia collection
Prep40 min
Cook35 min
Total75 min
Servings4
Difficultyadvanced
Ingredients
- habanero chiles15 unitseeded (20 dried habaneros - rehydrated)
- puréed sweet onion1½ cups
- Ballpark mustard½ cup
- 2 cups
- 1 tbsp
- 1 tbsp
- 1 tbsp
- 1 tsp
- 3 tbsp
- 4 tbsp
- 2 tbsp
- ¼ cup
- banana1 unitvery ripe
Method
1
Rehydrate the dried habaneros by soaking them in hot water for 15 minutes until softened, then seed and remove the stems.
15 minutes
2
Blend the rehydrated habaneros, puréed sweet onion, and very ripe banana together in a food processor until smooth.
3
Stir in the Ballpark mustard, fresh mango purée, ground cumin, curry powder, chili powder, and salt until fully combined.
4
Transfer the mixture to a medium saucepan and place over medium heat.
5
Stir in the brown sugar, fresh lime juice, honey, and fresh orange juice, mixing until the sugar dissolves completely.
2 minutes
6
Bring the sauce to a gentle simmer, stirring occasionally to prevent sticking.
15 minutes
7
Cook uncovered for 15–20 minutes, stirring frequently, until the sauce thickens slightly and the flavors meld together.
18 minutes
8
Taste and adjust seasoning with additional salt, lime juice, or honey as needed to balance heat, sweetness, and acidity.
1 minutes
9
Remove from heat and allow the sauce to cool to room temperature before serving, as it will continue to thicken slightly.