F-16 Afterburner Hot Sauce

Recipe Ingredients

1/2		Ancho chile, soften in hot water - for 20 minutes
1		Jalapeno - chopped
16		Habaneros, stemmed, seeded, chopped
1 cup	62g / 2.2oz	Chopped onion
4 cups	948ml	Garlic cloves (medium)
1 tablespoon	15ml	Lemon juice
1 tablespoon	15ml	Amber rum
1 cup	237ml	White vinegar
1/2 teaspoon	2.5ml	Oregano

Recipe Instructions

Chop habaneros and onion in food processor. Combine lemon juice, rum, vinegar in pan and bring to boil. Finely chop ancho. Pour liquid into food processor. Add oregano, jalapeno, and process lightly. Add ancho 1 teaspoon at a time. Will keep 6 weeks in fridge.

makes 2 cups

Posted to the BBQ List by Carey Starzinger on Mar 27, 1996.

Source:
Euel Stribling

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