| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Caribbean |
Sauce |
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Rum |
| 1/2 |
c |
Water (or use all sherry for rum & water amount) (up to) |
| 2 |
|
Habaneros or Serranos |
| 5 |
|
Allspice berries (up to) |
| 3 |
|
Whole cloves |
| 20 |
|
Mustard seeds; or so |
INSTRUCTIONS
Let it sit for a couple of weeks for the flavor to develop. The rum version
is tastes very Caribbean.
Note: A local radio food expert, Narsai David, gave a simple hot sauce
recipe over the airwaves awhile back that was fairly intriguing. Although I
don't remember the entire recipe, this is fairly close; quantities could be
off. Although not a vinegar-based sauce, mine turned out quite good and use
it more as a spice splash, say on grilled chicken.
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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