Neil’s Kitchen Series - Hot & Spicy Sauce Recipe

Neil’s Kitchen Series - Hot & Spicy Sauce Recipe
This recipe makes 350 - 400 grams of Hot & Spicy Sauce.
Will last up to 1 year refrigerated.

INGREDIENTS
1 lb. Sweet Seasoning Peppers
½ lb. Scotch Bonnet Peppers
¼ lb. Bird Peppers (penguin peppers)
1 lb. Italian Oregano
½ lb. Chadon Beni aka Mexican Coriander
1 lb. Spanish Mint
1 lb. Basil aka Petite Bum
1 lb. Grenadian Big Thyme aka Cuban Thyme aka Spanish Thyme
1 & ½ Cloves of Garlic
1 Piece of a Large Ginger
900 ml of Oil
500 ml of Vinegar

INSTRUCTIONS
You will need a blender and a wooden or plastic spoon. Use a large container to keep all the ingredients.
First, wash all the fresh herbs and spices well using cold water.
Next, remove all the hard stems from the fresh herbs and spices only keep the soft leave. Remove the seeds from the peppers, cut and add to the mix. Crush and peel the garlic (wash with cold water before adding to the mix). Peel the ginger and cut into slices to add to the mix.
Add one cup of vinegar and I cup of oil to the ingredients and mix well. Leave in the refrigerator for up to 8 hrs. before blending into a puree.
Before blending: Add 1 & ½ cups of oil and ¼ cup of vinegar of vinegar to the mix. If you need to add more oil or vinegar to blend smoothly, add another 2-3 table spoons in the blender. Blend the ingredients into a puree, pour into a clear jar and refrigerate. This recipe makes 400 grams of hot & spicy sauce. If refrigerated, the sauce can last up to 1 year.
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