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00A Recipe From:
Soaked, Slathered, & Seasoned
A Simple Guide to Flavoring Food for the Grill
by Elizabeth Karmel
Ingredients
One 1-pint bottle dark rum
5 to 6 whole fresh or dried red bird peppers or small Scotch bonnet chilies
6 whole cloves
4 whole allspice berries
3 whole black peppercorns
Instructions
Pour 1/4 cup rum out of the bottle into a measuring cup. Place the peppers, cloves, allspice, and peppercorns and spices into the bottle of rum. Top up the bottle with the remaining rum. Tightly cap the bottle.
Let the pepper rum “ripen” for at least 2 weeks, preferably 1 month, before serving. The pepper rum will keep at room temperature almost indefinitely.
Sprinkle a few drops into any dish/recipe as desired.
Spiced Rum Variation
If you want to make this hot sauce even spicier and add dimension to the heat, substitute Captain Morgan or another spiced rum for the regular rum.
| Servings |
| 2 cups |
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A Recipe From:Soaked, Slathered, & Seasoned A Simple Guide to Flavoring Food for the Grill
by Elizabeth Karmel IngredientsOne 1-pint bottle dark rum 5 to 6 whole fresh or dried red bird peppers or small Scotch bonnet chilies 6 whole cloves 4 whole allspice berries 3 whole black peppercorns
InstructionsPour 1/4 cup rum out of the bottle into a measuring cup. Place the peppers, cloves, allspice, and peppercorns and spices into the bottle of rum. Top up the bottle with the remaining rum. Tightly cap the bottle. Let the pepper rum “ripen” for at least 2 weeks, preferably 1 month, before serving. The pepper rum will keep at room temperature almost indefinitely. Sprinkle a few drops into any dish/recipe as desired.
Spiced Rum Variation If you want to make this hot sauce even spicier and add dimension to the heat, substitute Captain Morgan or another spiced rum for the regular rum.
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