This mega-hot pepper sauce uses bird peppers- a generic term that applies to super-hot, small peppers that grow upright on the plant. Examples include the Mexican chiltepin, the Peruvian charapita, and the Brazilian yellow bird's eye pepper. If you cannot locate bird peppers, you can substitute four habanero or Scotch Bonnet peppers.
1/4 cup fresh bird peppers, de-stemmed (about 50 - 100 peppers)
2 Tbsp minced garlic
1/3 cup fresh lime juice (about 2 limes)
1/3 cup distilled white vinegar
2 Tbsp Dijon-style mustard
2 Tbsp olive oil
2 Tbsp molasses
1/2 tsp turmeric
2 tsp kosher salt
Combine ingredients in a blender jar and liquefy. Transfer to a small saucepan and slowly bring to a boil over medium heat, providing good ventilation. Simmer 5 minutes. Strain into sterilized jars.
Yields about 2/3 cup.
Adapted from The Caribbean Pantry Cookbook, p. 58.
This recipe last updated: 29 August 2004