Trinidad hot sauce
1 Cup
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | eaches | Scotch bonnet chiles; assorted colors, stems re |
| ¼ | cup | Prepared yellow mustard |
| ¼ | cup | Distilled white vinegar |
| 1 | teaspoon | Salt |
Directions
Place all the ingredients in a food processor or blender and process until smooth. Yield: ½ cup.
Heat scale: incendiary
Jim Morey, in "Chile Pepper", August, 1996. Typos by Jeff Pruett
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