1 c Habanera peppers chopped
1 qt Water
1 tb Sesame oil
3 tb Tabasco sauce
1/2 c Tomatoes chopped
1/2 c Bird's eye peppers chopped
1 Onion med. chopped
4 Garlic cloves minced
1 ts White pepper
1 oz Tequila
1 ts Ginger ground
1 ts Salt
1/2 c Tomato paste
Bring water to a boil and add the chopped peppers. Cook for 5 minutes
then lower the heat. Add the sesame oil, white pepper, Tabasco sauce,
garlic, onion, tequila, and salt. Simmer for 15 minutes then add the
ginger & tomato paste. Cook for 5 minutes more. You may serve this
hot or better yet cooled. Keeps refrigerated for 5 days or can be
frozen.
