Trinidad Hot Sauce
Ingredients:
8 ea scotch bonnet chiles; assorted colors, stems removed
1/4 c prepared yellow mustard
1/4 c distilled white vinegar
1 ts salt
Place all the ingredients in a food processor or blender and process
until smooth. Yield: 1/2 cup.
Heat scale: incendiary (as in ULTRA HOT!)
B-man
