Ingredients:
- One 16oz. jar (I use a large 16oz gray poupon jar)
- Lots of scotch bonnet peppers, habaneros or your favorite peppers
- One bottle of your favorite Chinese soy sauce
- Chop up all the scotch bonnet peppers and stuff into 16oz jar.
- Fill the bottle with your favorite soy sauce making sure that it always stays at a level above the peppers.
- This sauce is extremely picante so use sparingly. The level of picante dissipates over time and you will need to eventually add more peppers to bring back the picante. Also you will need to replace the soy sauce as the level goes down; again it needs to be above the peppers to preserve them.
- Storage – Needs to be stored in the refrigerator and will stay fine for years. Mine is well over 8 years old.
- Anywhere you would use wasabi and served in a very small dipping dish like below or you can sever with a tiny spoon.
- Dipping for sushi, cooked chicken strips, steak, pork or fish.
- Can be used to spice up fried rice but only mix in a few spoonfuls with non spiked soy sauce in a bowl before you pour over the rice while it’s cooking. This way the pepper won’t overpower the dish or diminish the other spice flavors you’ve used.
- Soup – This sauce is mainly used around the Caribbean to spice up your soup. Just use baby spoonfuls.
- If strained this sauce can be used in a spray bottle to lightly spray over grilled foods. Spray lightly over food near the end of its grilling cycle so it doesn’t just burn or evaporate off your grilled food (i.e. chicken, fish, pork, etc.)
- Keep in ming that Soy sauce is high in salt so you may want to watch the level of salt used in your dish. That said, I've never tried to make this sauce with salt-free soy so I can't say how it taste but with regualr soy it kicks ass! ... Enjoy.
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