Recipe courtesy of L.A. Times
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30minutes
Yield: Makes about 3 cups hot sauce.
Note: The sauce should be prepared in a well-ventilated area. Muscovado sugar can be found at most cooking and baking supply stores. Wear gloves while chopping the Scotch bonnet or habanero peppers because the heat in the oils can sting your hands. Wash your hands thoroughly after handling the peppers.
- 1-1/2 teaspoons freshly ground black pepper
- 3/4 teaspoon grated nutmeg
- 1-1/2 teaspoons ground allspice
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 2 tablespoons salt
- 1/4 cup muscovado or dark brown sugar
- 6 to 9 Scotch bonnet or habanero peppers, stemmed and chopped
- 4 teaspoons minced garlic
- 1 tablespoon minced ginger
- 2 bunches scallions, chopped (green and white parts)
- Zest and juice of 4 limes
- 1/4 cup distilled white vinegar
- 1/4 cup dark rum
- 1/4 cup oil
- 1/2 to 1 cup water
1. Bring mixture to a boil, lower heat instantly and simmer for 30 minutes.
2. Strain liquid through a sieve into a bowl, tie solid ingredients in cheesecloth and return all to the pot.
3. Add 4 or 5 more bottles of wine, and let steep, preferably overnight. When reheating, never let the mixture come to a boil. (You can add brown sugar or vodka to taste.)
4. Garnish with blanched almonds and black raisins. They are delicious when fished out.