Pickapeppa Hot Sauce (guyana) Recipe
Yield: 1 -1/2 cupsRecipe by luhu.jp
Ingredients:
12 each: Dried "Bird Peppers" (chiltipins), seeds and stems removed, crushed,
OR substitute piquins or Thai chiles,
1/2 tsp: Dried mustard,
3 tbsp: Soy sauce,
3 tbsp: Lime juice,
1/4 cup: Ketchup,
1 tsp: Salt,
2 tsp: Brown sugar,
1 cup: Dry sherry,
Directions:
Note: Not the commercial stuff from Jamaica.
Combine all ingredients in a bottle and refrigerate for at least a
week to blend all the flavors. Shake at least once a day.
Authors heat scale: Medium
_Hot and Spicy Latin Dishes_ from Chili Pepper Magazine Dave DeWitt,
Mary Jane Wilson, Melissa T. Stock Prima Publishing, 1995 ISBN
1-55958-484-X Typos by Jeff Pruett
Submitted By JEFF PRUETT On 08-15-95
Source from luhu.jp
Combine all ingredients in a bottle and refrigerate for at least a
week to blend all the flavors. Shake at least once a day.
Authors heat scale: Medium
_Hot and Spicy Latin Dishes_ from Chili Pepper Magazine Dave DeWitt,
Mary Jane Wilson, Melissa T. Stock Prima Publishing, 1995 ISBN
1-55958-484-X Typos by Jeff Pruett
Submitted By JEFF PRUETT On 08-15-95
Source from luhu.jp