REPOST OF RECIPE: Friend Ali's Trinidadian Hot Sauce

[Guest guest]

Here's another recipe from 2004 - this one contributed by manohardasa, and is

also filed

in the Sauces and Gravies folder.

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Here is a secret and simple recipe from an old friend who passed this

on to me for real West Indian hot sauce

 

FRIEND ALI'S TRINIDADIAN HOT SAUCE

 

1. Get a quart or two of _red_ scotch bonnet peppers (habaneros)

 

* these are rather expensive in the supermarkets and even more so in

the specialty organic food stores so I would suggest finding a West

Indian or Mexican farmers market cause you'll need a lot and just the

red ones.

 

2. Wash them well in colander (especially if you had to dig 'em out

of an old cardboard box in farmers market and not on the squeaky

clean produce section of QFC)

 

3. Remove all stems with sharp knife taking care not to open the

peppers.

 

4. Grab your cuisineart or food processor with sharp chopping blade

and throw peppers in - just pulse chop you want them chopped small

but not pulverized.

 

* DO NOT open top of cuisine art to check progress hopefully it has

clear sides - otherwise prepare for blinding tears (pepper spray

effect)

 

5. Drizzle in some vinegar until it forms a thick slurry. That's it.

 

variations:

 

roast peppers

 

use various colored peppers

 

add sugar or lime juice but then it will ferment if not refrigerated,

otherwise this will keep indefinately, insh'Allah