Root Beer / Mustard Dipping Sauce

2 Cups A & W Root Beer
2 Tablespoons Butt Kickin' Blacken, Original Recipe
4 Large Thai Bird's Beak Chili Peppers
2 Tablespoons Koskiusko Mustard
3 Tablespoons Helmann's Mayonnaise

1. These are the peppers that I call "Charlie" peppers, they're the same as those I grow on the boat. I actually found them, pickled, at an Asian supermarket I frequent. Pickled, they've still got great flavor, but only a 10 minute afterburn, while a fresh pepper will burn almost twice as long, and be a little hotter. Fell free to substitute any hot pepper.

2. Place the root beer, blacken, and minced peppers in a pot, Cook over high heat until the liquid is reduced to 1/4 cup. Set it aside to cool.

3. Mix the mustard and mayonnaise together with about 2 tablespoons of the reduced root beer sauce, blend well and taste. Add more of the root beer if it's not hot or sweet enough for your tastes.

4. If you'd prefer this thicker, as a dip for chips, just replace 1/2 of the mayonnaise with sour cream.

This also makes a great salad dressing. You can make it a little thinner by adding a little heavy whipping cream.

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