Chocolate Scotch Bonnet Hot Saucehot sauce 18 chocolate scotch bonnets - seeded 1 red kishinev pepper; seeded 1 garlic clove - peeled and sliced 1 teaspoon whole cumin 1 teaspoon whole coriander seed 1/2 teaspoon ground allspice 1/8 teaspoon salt (i actually used less) 1 tablespoon honey 4 teaspoon dutch cocoa powder 1 cup dark rum 1/2 cup fruity olive oil In a dry pan, toast the cumin, coriander and garlic over high heat (shaking the pan all the while) until the seeds begin to pop and smell swell. Remove from heat and grind with the salt in a mortar and pestle until you almost have a paste. Put the chiles, spice paste, allspice, honey, cocoa, rum and olive oil in a food processor and puree. When the sauce is quite smooth, pour it into sterile glass bottles, cork and refrigerate. Yield: About 2 pints. Posted by libby@igc.apc.org (Libby J. Goldstein) in Chile-Heads List. Electronic format by Cathy Harned. |
