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Caribbean jerk-style hot sauce

Time 30 minutes
Yields Makes about 3 cups hot sauce
Caribbean jerk-style hot sauce
1

In the bowl of a food processor, combine the pepper, nutmeg, allspice, cinnamon, cloves, salt, sugar, peppers, garlic, ginger, scallions, lime zest and juice, vinegar, rum and oil. Pulse a few times to form a coarse paste.

2

Transfer the mixture to a medium, heavy-bottomed saucepan and simmer for 3 to 5 minutes, stirring frequently, to marry the flavors.

3

Remove from heat. Place the mixture back in a food processor or blender and blend to form a smooth sauce, thinning as desired with one-half to 1 cup water. Strain if desired. To store, refrigerate the sauce in a covered glass bottle or jar.

The sauce should be prepared in a well-ventilated area. Muscovado sugar can be found at most cooking and baking supply stores. Wear gloves while chopping the Scotch bonnet or habanero peppers because the heat in the oils can sting your hands. Wash your hands thoroughly after handling the peppers.

Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.
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