Title: Molten Lava Hot Sauce
Categories: Ethnic Sauce
Yield: 1 Quart
| 1 | c | Habanero 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. Origin: Yarasha
Purnalsek, Djarkarta, Indonesia, circa 1977 Submitted By LINDA FIELDS On
12-16-94 (0313)