Fiery Scotch Bonnet Hot Sauce |
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Prep Time: 30 Minutes Cook Time: 2880 Minutes |
Ready In: 2910 Minutes Servings: 6 |
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This condiment is that little something extra that pours on the flavor; it will spark your taste buds. It is hot but the flavor is smooth - does that make sense? Country Living Magazine July 2008 edition. NOTE - don't forget to take care of your eyes! This is great with eggs, meat dish, vegetables & so on. Ingredients:
1 tablespoon olive oil |
2 garlic cloves (chopped fine) |
1 small tomato, peeled, seeded and chopped (about 1/4 cup) |
1/2 cup distilled white vinegar |
1/2 lb scotch bonnet pepper, seeded & minced |
1 teaspoon salt |
Directions:
1. Heat oil in a medium saucepan over medium-low heat.
2. Add the garlic and cook until soft - about 1 minute.
3. Add the tomato and cook until soft - about 1 minute.
4. Add vinegar, peppers and salt and simmer for 2 minutes.
5. Transfer the mixture to a covered bowl and refrigerate for 2 days.
6. Strain mixture through a sieve; discard solids.
7. Store in an airtight container.
8. The hot sauce will keep in the refrigerator for 3 months.
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