Habanero Sherry Sauce

Submitted by Chef Sean 2

"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: 168hrs 5mins
• Ingredients: 8
• 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.