Servings |
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Ingredients
- 2 Tbsp allspice crushed
- 1/4 tsp freshly grated nutmeg
- 1 tsp ground cinnamon
- 12 whole green onions cleaned and chopped
- 6 whole Habanero / Scotch Bonnets or 12 Jalapeños stems removed
- 1/3 cup red wine vinegar
- 2 Tbsp vegetable oil
- 1 Tbsp salt
- 1 tsp freshly ground black pep·er
- 2 Tbsp soy sauce
- XXX Hot pepper Sauce optional
Ingredients
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Instructions
- Combine all the ingredients in a blender, add hot pepper sauce to taste. Process to liquefy for l minute. pour into a jar.
- refrigerate until you are ready to use it
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