Viewing post #1066458 by Rainbow

Weedwhacker said:Frank, if the sauce wasn't processed and actually "sealed," and not refrigerated, I wouldn't consider it safe to use.

Here's an article that explains it pretty well --
http://thehotpepper.com/topic/...

Sandy, thank you for this link!
On our island, a favorite is "donne' dinanche," which is a paste made of hot pepper. The "antigu" recipe calls for hot pepper, garlic, onions, eggplant, yard-long beans, vinegar, coconut crab aboni, and coconut milk. But now-a-days, the basic recipe is hot pepper, garlic, onions and vinegar. I have made it both ways and they taste really good! I pressure-can the mason jars after filling.

So now, with your link, I can create other variations on the theme. (I love "Rhapsody on a Theme of Paganini!" https://www.youtube.com/watch?... )