Chocolate scotch bonnet hot sauce

1 batch

Ingredients

QuantityIngredient
18Chocolate Scotch bonnets seeded
1Red Kishinev pepper; seeded
1Garlic clove peeled and sliced
1teaspoonWhole cumin
1teaspoonWhole coriander seed
½teaspoonGround allspice
teaspoonSalt (I actually used less)
1tablespoonHoney
4teaspoonsDutch cocoa powder
1cupDark rum
½cupFruity olive oil

Directions

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