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2 whole Scotch Bonnet Habanero Chili
4 can Jalapeno Pepper
1 cup Honey
1 cup Orange Juice
1/4 cup Soy Sauce
1 can Mustard
1 tsp. Ginger
1 tsp. Allspice
Chop peppers up and add to the blender. Then add all other ingredients and puree until consistency is very smooth. Then place in sauce pan and simmer on low heat for 30-45minutes. Keep in refrigerator. This can be used as a mop/basting sauce and/or for topping the finished product. Caution everyone that it is HOT, especially if you leave seeds in.
4 can Jalapeno Pepper
1 cup Honey
1 cup Orange Juice
1/4 cup Soy Sauce
1 can Mustard
1 tsp. Ginger
1 tsp. Allspice
Chop peppers up and add to the blender. Then add all other ingredients and puree until consistency is very smooth. Then place in sauce pan and simmer on low heat for 30-45minutes. Keep in refrigerator. This can be used as a mop/basting sauce and/or for topping the finished product. Caution everyone that it is HOT, especially if you leave seeds in.
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