Vegan Hot Pepper Mustard Sauce
Sauce time again. Who doesn't love a good sauce?
1 Italian Long Hot Pepper, seeded and chunked
2 Jalapenos, seeded, chunked
1 Serrano, seeded, chunked
3 cloves garlic, diced
3/4 cups water
2 tbls olive oil
2 tsps spicy mustard
1 wheat bread end piece
2 tsps salt
2 tsps dry basil
In a small pot bring to a boil all ingredients except mustard and bread.
Reduce to simmer and let it go for 10 minutes.
Add pot contents and remaining ingredients to blender. Puree until smooth.
Refrigerate at least 3 hours to thicken.
It's not that hot since the peppers have been seeded. But it has a pleasing and nuanced warmth thanks to the variety of peppers used.