As we bid farewell to this particularly swell summer, I thought a proper goodbye must include a sultry sauce on your smacker. It is all things good and all things summer - watermelon, hot peppers, and a barbecue base so good it will make your grandaddy cry.
3 cups watermelon, diced
1 habenero pepper, diced (the little round red peppers)
salt
1 cup organic ketchup
1/2 cup yellow mustard
1/2 cup brown sugar
1/8 cup molasses
2 tsp. worcestershire sauce
1 tbsp. sriracha (if you don't have this, go buy it. You'll use it more often than you think.)
1 tsp ground mustard
In a blender, add watermelon, habenero pepper, and a bit a salt. Blend until smooth.
Set aside.
Whisk remaining ingredients together. Add all to a sauce pan and cook until thickened (about 30 minutes)
The pepper description is better suited to cherry peppers. Habaneros are small, orange, and wrinkly. And very hot - I myself use gloves to minimize skin exposure.
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