HABANERO SHERRY SAUCE

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Habanero Sherry Sauce image

This sauce is reminiscent of Pickapeppa, the well-known Jamaican product. The longer this sauce steeps, the hotter it becomes. Note: This sauce must be made at least a week before serving. From: "The Habanero Cookbook" by Dave DeWitt & Nancy Gerlach.

Provided by Chef Sean 2

Categories     Sauces

Time P7DT5m

Yield 1 1/2 cups

Number Of Ingredients 8

2 habanero peppers, seeds and stems removed, minced
1/2 cup dry sherry
1/4 cup ketchup (I recommend Chile-Banana-Mango Ketchup)
3 tablespoons soy sauce
2 tablespoons fresh lime juice
1 tablespoon tamarind paste (I recommend Tamarind Sauce)
1 tablespoon brown sugar
1 1/2 teaspoons mustard powder

Steps:

  • Compine all ingredients in a bowl or jar, mix well, and let steep for 7 to 10 days to blend the flavors. This sauce will keep for months covered in the refrigerator.

Nutrition Facts : Calories 482.9, Fat 1.4, SaturatedFat 0.1, Sodium 2487.2, Carbohydrate 43, Fiber 2.1, Sugar 28.3, Protein 6.9

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