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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 30 |
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The recipe is from Pepperfool. I love the contrast the hot chilli gives to the sweetness of the spices. Ingredients:
6 -10 habaneros, chopped fine or 6 -10 hot chili, pepppers |
1 onion, chopped fine |
3 -4 scallions, chopped fine |
1 garlic clove, crushed |
1 tablespoon fresh thyme |
2 teaspoons salt |
1 teaspoon black pepper |
1 teaspoon sugar |
1 teaspoon allspice |
1/2 teaspoon cinnamon |
1/4 teaspoon nutmeg |
Directions:
1. Blend ingredients in a food processor or grind into a paste. Refrigerate unused portions.
2. NB/ For a variation try adding a little dark rum to the mix and double the sugar using brown instead of table sugar. For more of an East Indies taste replace, in equal amounts, thyme with curry powder, cinnamon with cumin, and nutmeg with paprika.
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