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Hot Pepper Sauce
This recipe originated
in the caribbean. It is not for the meek. Be careful handling the peppers.
Wear rubber gloves and keep your hands away from your eyes! Move over
Tobasco!
24 small hot red peppers, seeded and sliced lengthwise
2 medium onions, chopped
2 cloves garlic, halved
1 tablespoon
dry mustard
2 teaspoons salt
2 whole cloves
1 1/2 cups white
vinegar
1. Combine hot peppers, onions and garlic in the bowl of a
food processor or blender and puree.
2. Add dry mustard, salt, cloves
and vinegar and combine.
3. Transfer to a small nonaluminum saucepan
and simmer over medium low heat 3 to 4 minutes.
4. Pour into warm
sterilized jars and seal.
3 cups
14 minutes ( 10 mins prep time, 4
mins cook time )
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