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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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Created by Marley84
Brazil, the largest country in South America, was colonized by the Portuguese hence the spelling empadinhas or empadas. This Bahian-style empada filling can also be made with scallops or for a variation, used in puff pastry.
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