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Prep Time: 5 Minutes Cook Time: 10080 Minutes |
Ready In: 10085 Minutes Servings: 1 |
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This sauce is reminiscent of Pickapeppa, the well-known Jamaican product. The longer this sauce steeps, the hotter it becomes. Note: This sauce must be made at least a week before serving. From: The Habanero Cookbook by Dave DeWitt & Nancy Gerlach. Ingredients:
2 habanero peppers, seeds and stems removed, minced |
1/2 cup dry sherry |
1/4 cup ketchup (i recommend chile-banana-mango ketchup) |
3 tablespoons soy sauce |
2 tablespoons fresh lime juice |
1 tablespoon tamarind paste (i recommend tamarind sauce) |
1 tablespoon brown sugar |
1 1/2 teaspoons mustard powder |
Directions:
1. Compine all ingredients in a bowl or jar, mix well, and let steep for 7 to 10 days to blend the flavors. This sauce will keep for months covered in the refrigerator.
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