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Slow Burn

2

lbs chocolate scotch bonnets, (substitute any habs or SBs...)

20

smoked chocolate scotch bonnets, (substitute chipotles...)

3

cups

lime juice, (from +/- 20 limes)

1

cup

rum

1

cup

apple cider vinegar

6

medium

onions chopped

25

cloves garlic minced

1

mango chopped

olice, oil

1

Ventilate your working area very well. Put on rubber gloves.

2

Juice the limes

3

Chop onions, garlic, mango.

4

Remove stems and cut habaneros in half. Discard any peppers with

5

black fungus. Remove some of the seeds but don't go crazy. Chop peppers

6

well in food processor or with knife.

7

Saute onions for five minutes in olive oil, add garlic for 30 seconds.

8

Add liquids and bring to boil.

9

Mix in peppers, cover and cook for 7 minutes

10

Let cool without opening for 15-20 minutes

11

Mix in blender just long enough to make sauce homogenous

12

Refrigerate for three months to one year and transfer to 5 oz hot

13

sauce bottles

Servings: 1

Yield:

Nutrition Facts

Serving size: Entire recipe (52.6 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients. 4 of the recipe's ingredients were not linked. These ingredients are not included in the recipe nutrition data.

Amount Per Serving

Calories

1395.52

Calories From Fat (1%)

8.7

% Daily Value

Total Fat 1.04g

2%

Saturated Fat 0.34g

2%

Cholesterol 0mg

0%

Sodium 4133.33mg

172%

Potassium 1443.27mg

41%

Total Carbohydrates 136.67g

46%

Fiber 36.8g

147%

Sugar 29.69g

 

Protein 12.03g

24%

Tips

Note1: To make "Dog's Bollocks," eliminate the smoked peppers andsubstitute 1 cup lime juice for the rum. "Furnace Fuel" is the same asDog's Bollocks using red habaneros and eliminating the mango.Note2: If you live in NYC, you can get the chocolate habs at the UnionSquare farmers market on Wednesdays in the late summer and fall.