8 whole Habanero peppers
3 1/2 tbsp Red wine vinegar
2 whole Eggs
6 tbsp Lemon juice
freshly squeezed
3/4 cup Sugar
4 tbsp Salt
3 tbsp Sesame oil
3 1/2 tbsp Sriracha
3 1/2 tbsp Canola oil
This sauce is a great example of extreme flavors balancing one another. The habanero peppers used make this sauce extremely hot, but the fat from the eggs and oil, and the sweetness from the sugar, mask the heat up front giving it a delayed reaction. If not careful it can scorch your palate! As Pedro (Gonzo) once requested "more heat!!" I've renamed it "Gonzo Hell Fire Aioli." I use this with my fresh fish tacos, however, it's a great condiment on just about anything!
Place all ingredients except for oil in a blender for 30 seconds.
Slowly stream in canola oil while working the blender blade up to its highest speed.
Store in airtight container. Will keep for up to two weeks.
source: Jacob, Stella's restaurant in Truckee. I've altered it a bit using my own ingredients.
This can be used on many things! I always keep it in the refrigerator as my kids love it on eggs, burritos, steak!