| Level: | Intermediate |
| Total: | 5 hr 20 min |
| Active: | 30 min |
| Yield: | 6 servings |
Ingredients
- 3 habanero peppers, seeded and diced
- 1/2 bunch scallions, chopped
- 1 tablespoon plus 1 1/2 teaspoons minced garlic
- 1 large tomato, chopped
- 1 cup hot sauce
- 6 tablespoons butter, melted
- 1/4 cup lime juice
- 1/4 cup soy sauce
- 2 tablespoons plus 1 1/2 teaspoons apple cider vinegar
- 2 tablespoons Caribbean jerk seasoning
- 2 tablespoons brown sugar
- 1 tablespoon ground allspice
- 1 tablespoon dried thyme
- 1 1/2 teaspoons minced ginger
- Pinch salt
Instructions
- Combine the habaneros, scallions and garlic in medium saute pan over medium heat. Saute until the peppers begin to sweat and brown, about 7 minutes. Allow the mixture to cool slightly.
- Add the pepper mixture to a food processor and puree. With the motor running, add the tomato; puree until smooth.
- Transfer the puree to a saucepan and add the hot sauce, melted butter, lime juice, soy sauce, cider vinegar, jerk seasoning, brown sugar, allspice, thyme, ginger and salt. Whisk until well incorporated. Bring to a boil, lower the heat and simmer for 30 minutes. Cool completely and let sit for 4 hours.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 158 |
| Total Fat | 12 g |
| Saturated Fat | 7 g |
| Carbohydrates | 12 g |
| Dietary Fiber | 2 g |
| Sugar | 6 g |
| Protein | 3 g |
| Cholesterol | 31 mg |
| Sodium | 1587 mg |