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Ingredients
- 4 ounce Shallots
- 3/4 lb Onion
- 6 x Cloves garlic
- 20 x Bonnet peppers (I used a mix of ajis and arivivis. Habs would do fine)
- 1 x 2-inch chunk ginger
- 1/4 lb Horseradish root
- 1/2 ounce Tumeric
- 1/2 ounce Mustard
- 1/2 ounce Salt
Directions
- I went digging around in my recipes which I brought back from Barbados and came across a sauce which sounds like what I found at the local fish frys. I added some rum and ginger to give it an extra snap, and ended up with something which is pretty close to what was served along with the fried flying fish and barracuda off of the boats in a small fishing village just north of Speightstown...
- Mince the peppers, onion, and shallots.
- Grate the ginger and horseradish [I had never grated horseradish before and wasn't ready for the shock to my system-one good blast to the face from the fumes while I was grating, and I couldn't breath for a full minute]
- Mix everything together, add in 1/4 c. dark rum and as much white vinegar as needed to get to the desired consistency [I have no idea what "desired consistency" is supposed to be; I used about a c. of vinegar]. If you do not like your sauce chunky, give it a whirl in the blender. Bottle it and then stick it in the fridge for 3 or possibly 4 days before using.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 464g | |
| Calories 277 | |
| Calories from Fat 21 | 8% |
| Total Fat 2.45g | 3% |
| Saturated Fat 0.63g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 5689mg | 237% |
| Potassium 1222mg | 35% |
| Total Carbs 60.5g | 16% |
| Dietary Fiber 9.0g | 30% |
| Sugars 13.72g | 9% |
| Protein 8.59g | 14% |
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