1/2 Fuyu Persimmon
5 cloves roasted garlic
1/2 onion
1/2 cup chopped green onions (not too fine its going in a blender!)
1/2 - 1 cup white wine vinegar
1 tsp salt
1/2 lime, juiced
Place all ingredients in a blender, or if you have a hand blender place in a measuring cup. Done. This stuff is so hot, and very flavorful.
I got the recipe (sans persimmons) in Belize at the Palapa Bar. The bar was out of hot sauce so the chef went in the back and whipped this up. Amazing!
Last year I purchased a "VIPER VENOM HOT" sauce that is best described as very mild. So I poured it out and replaced the contents with this hot sauce instead. I thought it was a bit more appropriate for the name ;p.
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