Caribbean jerk-style hot sauce
The flavors of Scotch bonnets or habaneros, are rounded out with fresh ginger and green onion, lime, a blend of spices and a touch of dark rum. Playfully sweet and fruity at first, the heat will sneak up on you in the most wonderful way. To minimize the heat, remove the ribs and seeds from the chiles.
Be sure to Also, work in a well-ventilated area and wear gloves while chopping the Scotch bonnet or habanero peppers because the heat in the oils can sting your hands. Wash your hands thoroughly after handling the chiles.
From the story: Some like it hot. Really hot.
In the bowl of a food processor, combine the pepper, nutmeg, allspice, cinnamon, cloves, salt, sugar, peppers, garlic, ginger, scallions, lime zest and juice, vinegar, rum and oil. Pulse a few times to form a coarse paste.
Transfer the mixture to a medium, heavy-bottomed saucepan and simmer for 3 to 5 minutes, stirring frequently, to marry the flavors.
Remove from heat. Place the mixture back in a food processor or blender and blend to form a smooth sauce, thinning as desired with one-half to 1 cup water. Strain if desired. To store, refrigerate the sauce in a covered glass bottle or jar.
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