Hot Sauce for Roast Wild Boar
Origin: Rome, Italy
Source: Apicius, 400
Ingredients
- pepper
- roasted cumin
- celery seed
- mint
- thyme
- savory
- safflower flower
- toasted pine nuts or toasted almonds
- honey
- wine
- liquamen (fermented fish sauce)
- vinegar
- olive oil
Instructions
- Combine pepper, roasted cumin, celery seed, mint, thyme, savory, and safflower flower with toasted pine nuts or almonds.
- Blend with honey, wine, liquamen, vinegar, and a little oil, and serve hot over the roast boar.