Pickapeppa hot sauce (guyana)

1 -1/2 cups

Ingredients

Quantity Ingredient
12 eaches Dried \"Bird Peppers\" (chiltipins); seeds and stems removed, crushed,
OR substitute piquins or Thai chiles
½ teaspoon Dried mustard
3 tablespoons Soy sauce
3 tablespoons Lime juice
¼ cup Ketchup
1 teaspoon Salt
2 teaspoons Brown sugar
1 cup Dry sherry

Directions

Note: Not the commercial stuff from Jamaica.

Combine all ingredients in a bottle and refrigerate for at least a week to blend all the flavors. Shake at least once a day.

Authors' heat scale: Medium

_Hot and Spicy Latin Dishes_ from Chili Pepper Magazine Dave DeWitt, Mary Jane Wilson, Melissa T. Stock Prima Publishing, 1995 ISBN 1-55958-484-X Typos by Jeff Pruett Submitted By JEFF PRUETT On 08-15-95

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