Zutaten für Spicy Bajan Rum Sauce
- 175ml (6 fl oz) high-quality dark rum (or light rum for a milder flavor)
- Birds Eye Chile
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Zubereitung von Spicy Bajan Rum Sauce
- Sterilize a jar (e.g., a 250ml mason jar).
- Add 2-4 Scotch Bonnet peppers, finely chopped (adjust to your spice preference).
- Pour in 175ml (6 fl oz) of high-quality dark rum (or light rum for a milder flavor).
- Seal the jar tightly.
- Steep in a cool, dark place for at least 2 weeks, or up to 4 weeks for a spicier, more intense flavor.
- Once steeped, strain the rum sauce through a fine-mesh sieve or cheesecloth, discarding the peppers.
- Store in a clean, airtight container in the refrigerator for up to 3 months.
- Drizzle over grilled meats, use as a marinade, or add to cocktails for an extra spicy twist!
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
15g
Fat
0g
Carbs
2g
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15 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Low Protein Healthy 5 Ingredients Or Less Very Low Carbs Sauces Beverages Condiments Etc Vegetables Caribbean Easy No Cook Beginner Cook Low Fat Vegan Vegetarian Dietary Gifts Spicy Low Sodium Low Cholesterol Low Saturated Fat Low Carb Healthy 2 Low In Something Peppers Taste Mood 3 Steps Or Less Technique From Scratch
