Prep 10 mins
Cook 4 mins
This recipe originated in the caribbean. It is not for the meek. Be careful handling the peppers. Wear rubber gloves and keep your hands away from your eyes! Move over Tobasco!
- 24 small hot red peppers, seeded and sliced lengthwise
- 2 medium onions, chopped
- 2 garlic cloves, halved
- 1 tablespoon dry mustard
- 2 teaspoons salt
- 2 whole cloves
- 1 1⁄2 cups white vinegar
- Combine hot peppers, onions and garlic in the bowl of a food processor or blender and puree.
- Add dry mustard, salt, cloves and vinegar and combine.
- Transfer to a small nonaluminum saucepan and simmer over medium low heat 3 to 4 minutes.
- Pour into warm sterilized jars and seal.
Great sauce , tried it on my curry chicken and chick peas and it gave them both the extra kick I was looking for .
Wow this is awesome! I used three different kinds of peppers for this. My grandson (15) who has been eating hot sauce since he was 3...yes 3..loves to eat this on poached eggs. Thanks for sharing this.
Great recipe. I used the chili petine peppers that grow wild here in south Texas. The sauce has a real "kick" but not a burn that lingers. I will make this again soon.