Description
This is a HOT pepper sauce with a fiery kick and the very first I made.
Taken from a family recipe this is a carrot-based sauce, made with Red Habaneros, Scotch Bonnet peppers, and Recado, a Belizean spice from the annatto tree.
It can be used as a marinade broken down with a little olive oil and added to your desired meat or veggies.
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