Rum Habanero Sauce


1/2 cup rum and 1/2 cup water - or - 1 cup sherry
1 or 2 habaneros or serranos
5 allspice berries
2 or 3 cloves
20 or so mustard seeds

Let it sit for a couple of weeks for the flavor to develop. The rum
version is tastes very Caribbean.

Note: A local radio food expert, Narsai David, gave a simple hot sauce recipe over
the airwaves awhile back that was fairly intriguing. Although I don't remember
the entire recipe, this is fairly close; quantities could be off. Although not
a vinegar-based sauce, mine turned out quite good and use it more as a spice
splash, say on grilled chicken.

Gary Marshall
Campbell, CA

From the Chile-Heads Recipe Collection
http://neptune.netimages.com/~chile/recipes.html