Yield: 1 Servings
|½ cup||Fresh grated horseradish|
|½||Lime; juice of|
|Liquid hot-pepper sauce to taste|
|½ teaspoon||Pequin quebrado to taste|
Super-hot and passionate, this sauce is great over any seafood. Make it as painful as you wish by adding more hot pepper sauce or pequin. Combine all ingredients; taste & adjust seasonings. Makes 1 cup.
From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive, .