Pickapeppa hot sauce (guyana)
1 -1/2 cups
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | eaches | Dried \"Bird Peppers\" (chiltipins); seeds and stems removed, crushed, |
| OR substitute piquins or Thai chiles | ||
| ½ | teaspoon | Dried mustard |
| 3 | tablespoons | Soy sauce |
| 3 | tablespoons | Lime juice |
| ¼ | cup | Ketchup |
| 1 | teaspoon | Salt |
| 2 | teaspoons | Brown sugar |
| 1 | cup | Dry sherry |
Directions
Note: Not the commercial stuff from Jamaica.
Combine all ingredients in a bottle and refrigerate for at least a week to blend all the flavors. Shake at least once a day.
Authors' heat scale: Medium
_Hot and Spicy Latin Dishes_ from Chili Pepper Magazine Dave DeWitt, Mary Jane Wilson, Melissa T. Stock Prima Publishing, 1995 ISBN 1-55958-484-X Typos by Jeff Pruett Submitted By JEFF PRUETT On 08-15-95