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F-16 Afterburner Hot Sauce

none

1/2 ancho chile, soften in hot water; for 20 minutes
1 jalapeno; chopped
16 habaneros, stemmed, seeded, chopped
1 cup chopped onion
4 medium garlic cloves
1 tablespoon lemon juice
1 tablespoon amber rum
1 cup white vinegar
1/2 teaspoon oregano

Chop habaneros and onion in food processor. Combine lemon juice, rum, vinegar in pan and bring to boil. Finely chop ancho. Pour liquid into food processor. Add oregano, jalapeno, and process lightly. Add ancho 1 teaspoon at a time. Will keep 6 weeks in fridge. makes 2 cups Posted to the BBQ List by Carey Starzinger on Mar 27, 1996. - - - - - - - - - - - - - - - - - -

Yield: 1 serving

Preparation Time: 0:00


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