Yield: 1 Servings
|½ cup||Water (or use all sherry for rum & water amount) (up to)|
|2||Habaneros or Serranos|
|5||Allspice berries (up to)|
|20||Mustard seeds; or so|
Let it sit for a couple of weeks for the flavor to develop. The rum version is tastes very Caribbean.
Note: A local radio food expert, Narsai David, gave a simple hot sauce recipe over the airwaves awhile back that was fairly intriguing. Although I don't remember the entire recipe, this is fairly close; quantities could be off. Although not a vinegar-based sauce, mine turned out quite good and use it more as a spice splash, say on grilled chicken.
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .