Scotch Bonnet peppers; halved with seeds Or 12 jalapeno peppers, halved with seeds
1/3 Tasse
red wine vinegar
2 Esslöffel
vegetable oil
1 Esslöffel
salt
1 Teelöffel
black pepper freshly ground
2 Esslöffel
soy sauce
Hot pepper sauce; (optional)
die Zubereitung:
Preparation Combine all the ingredients in a blender or food processor, adding hot pepper sauce to taste. Process to liquefy for 1 minute. Pour into a jar and refrigerate until ready to use.
