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Saba Scotch Bonnet Sauce

Thursday, 12 November 2009

Description

From the Netherlands Antilles' island of Saba comes this simple, 
steeped hot sauce that graces seafood dishes or simple rice. Malt
vinegar, made from malted barley, is the secret taste ingredient.
Because of the vinegar, this sauce can be kept for a month or so in the
refrigerator.

Ingredients

At a glance
Cuisine
Caribbean
Ingredient
Chile peppers
Cooking Method
Boil
Difficulty
Moderate
Heat Level
4
Chile
Scotch Bonnet
Meal/Course
Sauce/Marinade/Rub
Makes
about 2 cups
1 Scotch bonnet chile (or habanero), seeds and stem removed, minced
1/4 cup finely chopped onion
1 clove garlic, minced
1/2 cup malt vinegar
1/2 cup water
1/2 teaspoon salt
1/4 cup olive oil

Methods/steps

Place the chile, onion, and garlic in a small bowl and mix well. Combine 
the vinegar, water and salt in a saucepan and bring to a strong boil.
Add the boiling mixture over the chile mixture, stirring constantly. Add
the oil and stir well.

 

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