Habanero Sherry Sauce

This sauce is reminiscent of Pickapeppa, the well-known Jamaican product. The longer this sauce steeps, the hotter it becomes. Note: This sauce must be made at least a week before serving. From: "The Habanero Cookbook" by Dave DeWitt & Nancy Gerlach.

• Ready In: 168 hrs 5 mins
• Yields: 1 1/2 cups

Ingredients

• 2  habanero peppers, seeds and stems removed, minced
• 1⁄2 cup dry sherry
• 1⁄4 cup ketchup (I recommend Chile-Banana-Mango Ketchup)
• 3  tablespoons soy sauce
• 2  tablespoons fresh lime juice
• 1  tablespoon tamarind paste (I recommend Tamarind Sauce)
• 1  tablespoon brown sugar
• 1 1⁄2 teaspoons mustard powder

Directions

1. Compine all ingredients in a bowl or jar, mix well, and let steep for 7 to 10 days to blend the flavors. This sauce will keep for months covered in the refrigerator.