Aromatic Hot Pepper Sauce
This recipe makes about 2 cups, and can just as easily be doubled for larger batches, but remember, A LITTLE GOES A LONG WAY! I like it VERY HOT so I double the number of habeñeros (NOT ALWAYS ADVISED).

Ingredients

  • 8 each Habeñero Peppers, seeds & stems removed
  • 2 cloves Garlic
  • 1 each Vidalia Onion
  • 1 teaspoon salt
  • 3 teaspoons mustard powder
  • 1 cup cider vinegar
  • 1 tablespoon Extra virgin olive oil
  • ¼ teaspoon turmeric
  • 10 - 12 strands saffron
  • 4 whole cloves
  • 1 - 2 teaspoon curry powder

Directions

Place peppers, onios, garlic, and salt in a food processor and mince fine. Add the rest of the ingredients and mix. Transfer the mixture to a saucepan and bring to a boil, stirring constanly. Reduce heat to low, cover and simmer for 20 minutes. Remove from heat and allow the sauce to stand, covered for 10 minutes. Put the mixture in a food processor or blender, and puree until smooth. Carefully pour the sauce while still hot, into sterilized jars. Store in refrigerator or can using pressure cooker.

Categories
Condiments
Keywords
Hot, Habeñero

Source

Secret

Servings/Yield

2 Cups

Rating

Difficulty

Cuisine

Central American : Caribbean

Equipment

- Pressure Cooker
- Saute pan