I just discovered this sauce at a restaurant in Tamarindo, Costa Rica. It’s from the West Indies was served over pan-seared fresh dorado and very large shrimp. The recipe may have lost something in the translation and may not be exactly the same one I was served, but it’s pretty darn good. The original recipe calls for 25 fresh habaneros. I cut it in half and there’s still plenty of heat. If you’re feeling tough, throw in a dozen or so more habaneros. Try it with jalapeño peppers, too.
- 1 tablespoon vegetable oil
- 1 large onion slice into rings
- 4 garlic cloves mashed
- 2 tablespoons sugar
- 13 – 15 fresh habanero peppers stem and seeds removed
- 1/4 cup white vinegar
- 1/4 cup limeade concentrate
- 2 tablespoons rum or vodka
- 3 tablespoons dry mustard
- 3 teaspoons salt
- Heat oil in a large skillet over medium-high heat. Add onion rings and sauté until translucent. Add garlic, sugar and peppers and sauté 2 – 3 minutes more. Allow to cool and transfer to a food processor or blender. Add remaining ingredients and blend until smooth. Refrigerate.
- Spoon over cooked fish, shellfish and chicken.