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1 c Habanera peppers chopped
1 quart 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 tsp. White pepper
1 oz. Tequila
1 tsp. Ginger ground
1 tsp. 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 sauce hot or better yet cooled.
You can keep this hot sauce refrigerated for 5 days or it can be frozen.