Title: Trinidad Hot Sauce - Cp 8/96
Categories: Sauce Peppers
Yield: 1 Cup

8		Scotch Bonnet chiles; assorted colors, stems removed
1/4	c	Prepared yellow mustard
1/4	c	Distilled white vinegar
1	ts	Salt

Place all the ingredients in a food processor or blender and process until smooth. Yield: 1/2 cup.

Heat scale: incendiary

Jim Morey, in "Chile Pepper", August, 1996. Typos by Jeff Pruett

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