Habanero and mustard makes a great base flavor for hot sauces. My introduction was via Aji Chombo hot sauce from Panama. The addition of sweet and fruitiness and the cumin and curry sounds amazing.
It's great to get so many hot sauce making ideas. I've still got a batch of Trindad moruga scorpion chillies in the freezer after growing them last summer, but they're so hot that I haven't really figured out what sauce to make from them.
