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WORCHESTERSHIRE SAUCE




Source of Recipe


Natalie Gehrken


Recipe Introduction


Origins Unknown


List of Ingredients




2 habanero peppers
4 hot banana peppers
18 jalapeño peppers
2 whole garlic bulbs
4 cups of cider vinegar
1 cup of molasses
1 tube of anchovy paste (or a can of anchovies, drained)
water


Recipe



Wash and pat dry all the peppers.

Put the peppers and garlic in an uncovered roaster.

Set in the oven for an hour on 300.

Once that’s done, remove all the stems from the peppers and the skins from the garlic.

Put the peppers and garlic in a large stewing pot along with the vinegar, molasses and anchovy paste.

Fill the pot up with water.

Bring to a boil and then let it simmer with the cover off until the mix has reduced 2/3 of its original amount.

Strain and store in bottle in the fridge.

The sauce lasts for about 6 months