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Serves : MAKES EIGHT 4-OUNCE JARS

This recipe comes from Grace Parisi's neighbor, Dick Hosten, a Trinidad native who makes this fiery sauce in batches and eats it on just about everything. Slideshow: More Terrific Condiments

How to Make It

Step 1    

In a small saucepan of boiling water, blanch the chiles for 1 minute. Drain and let cool. Discard the stems.

Step 2    

In a blender or food processor, pulse the chiles with the garlic, scallions, carrot and water until finely chopped. Add the vinegar, mustard, cilantro, thyme and lime juice and pulse just until combined. Season with salt. Transfer the sauce to jars and refrigerate.

Make Ahead

The sauce can be refrigerated for 1 year.

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