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  • 6,343 Ratings

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 

December 2001

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Yield:
MAKES EIGHT 4-OUNCE JARS
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Ingredients

Ingredient Checklist

Directions

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

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  • 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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