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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 6 |
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This interesting sauce is the Caribbean oil-based variation on the African sauce from Angola, which was transferred to the region by Portuguese immigrants working the cacao plantations in Trinidad and Guyana. Can be used in place of olive oil in almost any recipe. Pimento leaves are traditionally used in this recipe, but are hard to find. NOTE: This recipe requires minimum 2 weeks advance preparation. From Too Many Chiles by Dave DeWitt and Nancy & Jeff Gerlach. Ingredients:
3 cups extra virgin olive oil |
2 habanero peppers, cut in half and seeded |
1 teaspoon lemon zest |
2 bay leaves |
Directions:
1. Combine all ingredients in a jar and seal tightly.
2. Place the sealed jar in the refrigerator and let steep for minimum of two weeks, stirring every two or three days.
3. The longer it steeps the hotter it will become.
4. When it's hot enough for your tastes, you can (if you wish) strain out the chilies and bay leaves.
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