Yield: 1 batch
|18 \N||Chocolate Scotch bonnets seeded|
|1 \N||Red Kishinev pepper; seeded|
|1 \N||Garlic clove peeled and sliced|
|1 teaspoon||Whole cumin|
|1 teaspoon||Whole coriander seed|
|½ teaspoon||Ground allspice|
|⅛ teaspoon||Salt (I actually used less)|
|4 teaspoons||Dutch cocoa powder|
|1 cup||Dark rum|
|½ cup||Fruity olive oil|
In a dry pan, toast the cumin, coriander and garlic over high heat (shaking the pan all the while) until the seeds begin to pop and smell swell. Remove from heat and grind with the salt in a mortar and pestle until you almost have a paste.
Put the chiles, spice paste, allspice, honey, cocoa, rum and olive oil in a food processor and puree. When the sauce is quite smooth, pour it into sterile glass bottles, cork and refrigerate.
Yield: About 2 pints.
Posted by libby@... (Libby J. Goldstein) in Chile-Heads List.
Electronic format by Cathy Harned.
Submitted By CATHY HARNED On 12-13-95