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This interesting sauce is the Caribbean oil-based variation on the African sauce from Angola, which was transferred to the region by Portuguese immigrants working the cacao plantations in Trinidad and Guyana. Use it to spice up soups and fried fish. Pimento leaves are traditionally used in this recipe, but they are hard to find. Note: This recipe requires advance preparation.
| Servings |
| 3 cups |
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This interesting sauce is the Caribbean oil-based variation on the African sauce from Angola, which was transferred to the region by Portuguese immigrants working the cacao plantations in Trinidad and Guyana. Use it to spice up soups and fried fish. Pimento leaves are traditionally used in this recipe, but they are hard to find. Note: This recipe requires advance preparation.
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Ingredients
- 3 cups extra virgin olive oil
- 2 each habanero chiles, cut in half
- 1 tsp lemon zest
- 2 each bay leaves
Servings: cups
Units:
Instructions
- Combine all ingredients in a jar and seal tightly. Place in the refrigerator and let steep for 2 weeks. Remove the top and stir every 2 or days. The longer it steeps, the hotter the sauce will become. Remove the chiles when the heat level is correct.
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