Caribbean pepper sauce
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1 qt red Fresno peppers, stems removed
6 habanero peppers, stems removed
3 dried ancho peppers, stems removed
8 dried chipotle peppers, stems removed
juice of 10 limes, then add enough dark (Jamaican) rum to barely cover peppers
1/4 cup sea salt (not iodized)
Blend, bring to boil, cover and simmer 20 minutes, remove from heat and let cool 20 minutes, then bottle.
I’m very interested to try this batch.
Thyme and allspice?
The Eldest
13 August 2010 at 12:13 pm