Saba Scotch Bonnet Sauce

Hans Wressnigg Leave a Comment

Saba Scotch Bonnet Sauce
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From the Netherlands Antilles' island of Saba comes this simple, 
steeped hot sauce that graces seafood dishes or simple rice. Malt
vinegar, made from malted barley, is the secret taste ingredient.
Because of the vinegar, this sauce can be kept for a month or so in the
refrigerator.


Ingredients


1 Scotch bonnet chile (or habanero), seeds and stem removed, minced
1/4 cup finely chopped onion
1 clove garlic, minced
1/2 cup malt vinegar
1/2 cup water
1/2 teaspoon salt
1/4 cup olive oil


Instructions


Place the chile, onion, and garlic in a small bowl and mix well. Combine 
the vinegar, water and salt in a saucepan and bring to a strong boil.
Add the boiling mixture over the chile mixture, stirring constantly. Add
the oil and stir well.
Servings
about 2 cups
Servings
about 2 cups
Saba Scotch Bonnet Sauce
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
From the Netherlands Antilles' island of Saba comes this simple, 
steeped hot sauce that graces seafood dishes or simple rice. Malt
vinegar, made from malted barley, is the secret taste ingredient.
Because of the vinegar, this sauce can be kept for a month or so in the
refrigerator.


Ingredients


1 Scotch bonnet chile (or habanero), seeds and stem removed, minced
1/4 cup finely chopped onion
1 clove garlic, minced
1/2 cup malt vinegar
1/2 cup water
1/2 teaspoon salt
1/4 cup olive oil


Instructions


Place the chile, onion, and garlic in a small bowl and mix well. Combine 
the vinegar, water and salt in a saucepan and bring to a strong boil.
Add the boiling mixture over the chile mixture, stirring constantly. Add
the oil and stir well.
Servings
about 2 cups
Servings
about 2 cups
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