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| SLOW BURN |
- 2 lbs chocolate scotch bonnets (substitute any habs or SBs...)
- 20 smoked chocolate scotch bonnets (substitute chipotles...)
- 3 cups lime juice (from +/- 20 limes)
- 1 cup rum
- 1 cup apple cider vinegar
- 6 medium onions chopped
- 25 cloves garlic minced
- 1 mango chopped
- olice oil
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- Juice the limes
- Chop onions, garlic, mango.
- Remove stems and cut habaneros in half. Discard any peppers with black fungus. Remove some of the seeds but don't go crazy. Chop peppers well in food processor or with knife.
- Saute onions for five minutes in olive oil, add garlic for 30 seconds.
- Add liquids and bring to boil.
- Mix in peppers, cover and cook for 7 minutes
- Let cool without opening for 15-20 minutes
- Mix in blender just long enough to make sauce homogenous
- Refrigerate for three months to one year and transfer to 5 oz hot sauce bottles
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