Recipe - Five Mens Sauce

4 ounce Shallots
Three fourths pound Onion
6 Cloves garlic
20 Bonnet peppers (I used a mix
of ajis and arivivis. Habs
would do fine)
1 2inch chunk ginger
One fourth pound Horseradish root
One half ounce Tumeric
One half ounce Mustard
One half ounce Salt

From: anthony rue true@ucet.ufl.edu

Date: Sat, 17 Aug 96 17:42:15 0000
I went digging around in my recipes that I brought back from Barbados and
came across a sauce that sounds like what I found at the local fish frys. I
added some rum and ginger to give it an extra snap, and ended up with
something that is pretty close to what was served along with the fried
flying fish and barracuda off of the boats in a small fishing village just
north of Speightstown...

Mince the peppers, onion, and shallots.

Grate the ginger and horseradish [I had never grated horseradish before and
wasn't ready for the shock to my systemone good blast to the face from
the fumes while I was grating, and I couldn't breath for a full minute]

Mix everything together, add One fourth c. dark rum and as much white vinegar as
needed to get to the desired consistency [I have no idea what "desired
consistency" is supposed to be; I used about a cup of vinegar]. If you
don't like your sauce chunky, give it a whirl in the blender. Bottle it and
then stick it in the fridge for 3 or 4 days before using.

CHILEHEADS DIGEST V3 #076

From the ChileHeads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.