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00Ingredients
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1 pound goat peppers (habaneros), seeds and stems removed, halved
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½ pound garlic, peeled
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White vinegar as needed
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Sea salt to taste, about 1 teaspoon
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Olive oil as needed
Instructions
In a food processor, combine, in small batches, the goat peppers and garlic and puree into a paste. Make sure that the peppers and garlic are well mixed. Place in a large jar and cover with vinegar. Add the sea salt and mix well. Then pour 2 inches of olive oil on top of the mix. K.B. says the oil keeps the air out and preserves the pepper.
| Servings |
| 1 quart |
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It’s really exciting to discover a unique but authentic island hot sauce recipe! This makes enough sauce to last for maybe a year in the refrigerator. Note that it is uncooked. Grind or process the peppers in a well-ventilated space, or preferably outdoors. Warning: the heat level of this sauce is off the scale, so use it sparingly. The Bahamas have an extensive sea salt extraction operation, so that is the preferred salt.
Ingredients
InstructionsIn a food processor, combine, in small batches, the goat peppers and garlic and puree into a paste. Make sure that the peppers and garlic are well mixed. Place in a large jar and cover with vinegar. Add the sea salt and mix well. Then pour 2 inches of olive oil on top of the mix. K.B. says the oil keeps the air out and preserves the pepper.
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