Posted by: Jacques | December 11, 2010

Panamanian Hot Sauce

Fresh Turmeric is an essential ingredient!

Aji Chombo aka Scotch Bonnet are the hottest peppers in Panama!

 

 

Salsa Picante

(this recipe will yield enough to fill an empty wine bottle)

 

.25 lb Aji Chombo (aka scotch bonnet peppers) – stems removed and cut in half

1 oz Fresh Turmeric – peeled and sliced against the grain

1 small Onion – peeled and chopped

.5 cup Water

1.5 cups White Vinegar

.5 cup Prepared Mustard

2 Tbs Salt

 

Combine everything in a sauce pan and bring up to a boil.

Reduce the flame and let it simmer for 15 minutes.

Turn off the flame and let it cool for 15 minutes.

Liquefy everything in a blender.

 

Use it on just about any food that you want to make spicy!

Save it in an empty bottle. It will keep for at least a few months.

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