Let it sit for a couple of weeks for the flavor to develop. The rum version is tastes very Caribbean. Note: A local radio food expert, Narsai David, gave a simple hot sauce recipe over the airwaves awhile back that was fairly intriguing. Although I dont remember the entire recipe, this is fairly close; quantities could be off. Although not a vinegar-based sauce, mine turned out quite good and use it more as a spice splash, say on grilled chicken. CHILE-HEADS ARCHIVES From the Chile-Heads recipe list. Downloaded from Glens MM Recipe Archive, G Internet.
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|Serving Size: 1 Serving (362g)|
|Recipe Makes: 1|
|Calories from Fat: 227 (23%)|
|Amt Per Serving||% DV|
|Total Fat 25.2g||34 %|
|Saturated Fat 2.7g||13 %|
|Monounsaturated Fat 13.5g|
|Polyunsanturated Fat 5.6g|
|Cholesterol 0mg||0 %|
|Sodium 80.8mg||3 %|
|Potassium 1211.9mg||32 %|
|Total Carbohydrate 59.6g||18 %|
|Dietary Fiber 22.8g||91 %|
|Sugars, other 36.8g|
|Protein 20.8g||30 %|
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Calories per serving: 986
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