Sauce and Marinade Recipes - Stash’s Hot Sauce

4 scotch bonnet peppers
1/2 red onion, peeled and chopped
2 green onions, chopped
2 cloves garlic
1/2 inch ginger root
1 sprig thyme
1 sprig rosemary
1/2 cup tamari
1/4 cup balsamic vinegar
1 stalk lemongrass
1/4 cup Dijon mustard
1/2 tsp. curry powder
1/2 tsp. cayenne pepper
1/2 tsp. crushed chilies
1/4 tsp. oregano
1/4 tsp. cinnamon
1/4 tsp. cumin, ground

1. Purée the fi rst seven ingredients in a blender or food processor.
2. Put the puréed ingredients with the tamari in a pan. Cook over low heat until dark brown, about 5
3. Add the rest of the ingredients and simmer for half an hour. Remove from heat. Store in a sealed
container in the fridge.
Makes 10 servings


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