The Spice Necklace: My Adventures in Caribbean Cooking, Eating, and Island Life by Vanderhoof Ann

Author:Vanderhoof, Ann [Vanderhoof, Ann]
Language: eng
Format: epub, mobi
Publisher: Houghton Mifflin Harcourt
Published: 2010-06-23T06:00:00+00:00

1. Put about of the peppers in a blender or food processor, and add about ¼ cup (50 mL) of the vinegar.

2. Process until the peppers are pureed, then add the rest, one or two at a time, along with another ¼ cup (50 mL) of the vinegar, the mustard and a good pinch of salt.

3. When all the peppers have been reduced to a smooth puree, adjust the consistency by adding the rest of the vinegar and/or more mustard. (The sauce will get thicker over time.) Taste cautiously, and add a bit more salt if you like.

4. Pour into a bottle and store in the refrigerator. It will last indefinitely.

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