chiaroscuro wrote:
> On Thu, 17 May 2007 01:56:03 -0700, Sonoran Dude
> > wrote:
>
>
>> My question to the group is do they have an orange sauce like I find in
>> Rocky Point? How do I make my own? Is it shelf stable in the fridge if I
>> make it from scratch? And what is the secret for making a hot and tasty
>> sauce without the lower digestive problems?
>
>
>
> Hi Sonoran Dude,
>
> I make an orange/red habanero sauce - sorry not like in Rocky Point,
> but it's VERY good. I found this recipe on the web, and use it as a
> base to make a sauce to suit my taste - I make it hotter.
>
> http://www.graffi.to/hotsauce2004.html
>
> It's supposed to be Jamaican style, but I've never been to Jamaica,
> so I don't know how authentic it is. Nevertheless, it has a
> fruity/mustard/curry flavor, and you can make it as hot as you want.
> I made a batch one year with red savinas and it was brutally hot, but
> not not immediately - the heat creeps up on you owing to the other
> ingredients. Then you notice the sweat dripping from your scalp.
>
> Because of the acidity, the bottled sauce will last for years - if you
> change the recipe, just don't scrimp on the vinegar. I've been making
> this for almost 10 years, and never had a problem with spoilage.
>
> jim
>
>
>
This does look delicious. Sweeter than the traditional Yucatan recipe
but looks tasty. I'll see what I can pick up at the store. Thanks for
sharing.