Trinidad Hot Saucehot sauce 8 each scotch bonnet chiles; assorted colors, stems re 1/4 cup prepared yellow mustard 1/4 cup distilled white vinegar 1 teaspoon salt Place all the ingredients in a food processor or blender and process until smooth. Yield: 1/2 cup. Heat scale: incendiary Jim Morey, in "Chile Pepper", August, 1996. Typos by Jeff Pruett |
