Recipe courtesy of Chef Daniel Norcott of Catch.
Photo by Ingrid Kuenzel
2 cups hot banana pepper rings, reserve liquid that will come with them
3 garlic cloves, peeled
2-5 cm piece of peeled gingerroot
1 Tbs turmeric, ground
1 Tbs coriander, ground
1 Tbs mustard powder
100 mL honey
- Combine all ingredients in a blender and blend until loose, but not chunky.
- Taste: The sauce should start hot and finish sweet.
- Adjust: If you want it a bit spicier, add some of the reserved pickling liquid. If you want it a bit sweeter, add some more honey.