Print Recipe

Calypso Sauce

Servings: 1 Pint

Ingredients

  • 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

Instructions

  • 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.