The recipe comes out golden yellow.
Hot Pepper Sauce
Fri, 04/17/2009 - 17:37 — admin
Description
Ingredients
- 1⁄2 lb scotch bonnet peppers, stemmed, seeded and minced
- 4 pimiento peppers, stemmed, seeded and minced, or 2 teaspoon paprika
- 1 small carrot, peeled and minced
- 1⁄4 c light brown sugar
- 1⁄4 c white wine vinegar
- 1 T curry powder
- 1 T ground cumin
- 1⁄2 t salt
- 1 t freshly ground black pepper
- 4 clv garlic, minced
Instructions
Combine all ingredients in a blender or food processor, ensuring that the lid is on tightly. Pulse to a thick yellow sauce that is the consistency of bottled mustard.
Pour into a glass jar or bottle and seal tightly. Can be stored, unrefrigerated,for up to 3 months.
Summary
| Serves | 0 |
|---|---|
| Source | Adapted from Sweet Hands, by Ramin Ganeshram |
| Prep. Time | 5 minutes |
| Recipe Category | Make it yourself |
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