This is not the commercial sauce from Jamaica but rather a specialty
from Georgetown, Guyana. It is served over seafood or used to spice up
gravies and salad dressings. Note: This recipe requires advance preparation.
12 dried "bird peppers" (chiltepíns), seeds and stems removed, crushed,
or substitute piquins or Thai chiles
1/2 teaspoon dried mustard
3 tablespoons soy sauce
3 tablespoons lime juice
1/4 cup ketchup
1 teaspoon salt
2 teaspoons brown sugar
1 cup dry sherry
Combine all ingredients in a bottle and refrigerate for at least a week
to blend the flavors. Shake at least once a day.