| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Sauce |
1 |
Servings |
INGREDIENTS
| 4 |
oz |
Shallots |
| 3/4 |
lb |
Onion |
| 6 |
|
Cloves garlic |
| 20 |
|
Bonnet peppers (I used a mix of ajis and arivivis. Habs would do fine) |
| 1 |
|
2-inch chunk ginger |
| 1/4 |
lb |
Horseradish root |
| 1/2 |
oz |
Tumeric |
| 1/2 |
oz |
Mustard |
| 1/2 |
oz |
Salt |
INSTRUCTIONS
From: anthony rue <true@ucet.ufl.edu>
Date: Sat, 17 Aug 96 17:42:15 -0000
I went digging around in my recipes that I brought back from Barbados and
came across a sauce that sounds like what I found at the local fish frys. I
added some rum and ginger to give it an extra snap, and ended up with
something that is pretty close to what was served along with the fried
flying fish and barracuda off of the boats in a small fishing village just
north of Speightstown...
Mince the peppers, onion, and shallots.
Grate the ginger and horseradish [I had never grated horseradish before and
wasn't ready for the shock to my system--one good blast to the face from
the fumes while I was grating, and I couldn't breath for a full minute]
Mix everything together, add 1/4 c. dark rum and as much white vinegar as
needed to get to the desired consistency [I have no idea what "desired
consistency" is supposed to be; I used about a cup of vinegar]. If you
don't like your sauce chunky, give it a whirl in the blender. Bottle it and
then stick it in the fridge for 3 or 4 days before using.
CHILE-HEADS DIGEST V3 #076
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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