Cookbook:Hot Pepper Sauce
|Hot Pepper Sauce
Fiery hot sauces are legion in the Caribbean, and most contain habañeros (Jamaicans call them 'scotch bonnets' for their bell-like shape). A good way to use habañeros is by making up a pepper sauce. Because the heat of individual peppers can vary enormously (even those from the same plant), homogenizing them into a hot sauce makes it easier for you to assess the amount of heat to add to any dish. Use this in sauces, marinades, and stews, or sprinkle sparingly on meats, fish and rice dishes.
Ingredients[edit | edit source]
- 16 whole habaneros (seeds and all)
- 1 oz onion
- 1 clove garlic
- 2 tsp sugar
- 4 Tbsp white malt vinegar (or white wine vinegar)
Procedure[edit | edit source]
- Blend all ingredients to whatever consistency you desire.
- Heat to boiling and simmer for 15–20 minutes.
- Spoon the cooked sauce into a preheated preserve jar and seal.
- Leave the jar in a cool, dark place for one month (at least) to develop a good flavour.
Notes, tips, and variations[edit | edit source]
- There are many variants on this style of sauce; habanero or scotch bonnets are available in various stages of ripeness, from green through yellow to bright red, so you can control the colour of the sauce by selecting all single colour peppers. The addition of bananas, mangoes and other fruits enjoy an occasional foodie fad.
- Some recipes involve mixing the type of peppers used; poblanos, jalapeño and chipotle are quite popular varieties. You can achieve widely-varying sauces by altering the ratios of pepper types, so feel free to experiment.
Warnings[edit | edit source]
- Always wear latex or household gloves when handling the peppers and avoid touching your eyes. Chilli peppers are an irritant and even a tiny amount in your eyes can cause extreme pain.