Trinidad hot sauce

Yield: 1 Cup

Measure Ingredient
8 eaches Scotch bonnet chiles; assorted colors, stems re
¼ cup Prepared yellow mustard
¼ cup Distilled white vinegar
1 teaspoon Salt

Place all the ingredients in a food processor or blender and process until smooth. Yield: ½ cup.

Heat scale: incendiary

Jim Morey, in "Chile Pepper", August, 1996. Typos by Jeff Pruett

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