FIERY HOT SAUCE
by CHEF DAN:
Makes
about 3 cups
INGREDIENTS:
1-1/2-teaspoon
freshly ground black pepper
1/2-cup
brown sugar
8
garlic cloves, chopped
1
thumb-size fresh ginger, chopped
1/2-cup
ground allspice berries
3/4-teaspoon
nutmeg
1
teaspoon ground cinnamon
1/4-teaspoon
ground cloves
2
jalapenos, chopped
6-9
Thai peppers or Scotch bonnet habenero peppers, chopped
2
bunches, scallions, chopped green and white part
1/4-cup
lime juice
2
tablespoon soy sauce
1
tablespoon fish sauce
DIRECTIONS: (PRE-HEAT OVEN
TO 400 DEGREES)
1.
On
a baking sheet, roast, Thai or Scotch bonnet peppers, garlic and ginger.
2.
Drizzle
with a little oil and bake 20 minutes, or until nicely charred.
3.
Place
in a paper bag and let cool.
4.
When cool remove black roasted skin.
5.
Place
in a food processor and pulse a few times.
6.
Transfer
to a skillet and simmer for 3-5 minutes to marry the favors.
7.
Place
the mixture back in the blender and blend to make a smooth paste.
ENJOY
DAN:
BON-APPETITE!!
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