Bob Brent
Nov 30, 1919, 12:00 AM
Post #2 of 4
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have hot peppers.....need recipe for hot sauce------------XXXX-Hot Carribbean-Style Habanero Hot Sau
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XXXX-Hot Carribbean-Style Habanero Hot Sauce
Ingredents:
12 Habanero peppers, hand picked
4-5 dried, smoked jalapenos (can use fresh, if desired)
2 papayas
3 tblespoons chopped onion
1/4 cup (+) vinegar
2 tblspoons lime juice
1 tblspoon salt
1 tblspoon sugar
pinch of cinnamon (can omit, if desired)
pinch garlic
1/4 (-) mustard
-Hydrate the dried jalapenos. Retain approx. 1/4 cup of the liquid.
-Chop all solids. Throw into blender with liquid ingredients. "Liquify"
for a good, long time ... goal here is to do away with all chunks of
anything. Note: I left seeds & "flesh" of peppers intact. For a more mild
sauce, you may want to extract these
-Once mixture is very smooth, cook over very low heat for 30-60 minutes.
Stir often. During this time, taste (as much as you are able to), and add
add'l amounts of desired ingredients until you acheive the taste you desire.
Goal is to come up with a sauce that is sweet at first taste, then leaves a
healthy amount of pain as the taste fades away.
-Remove from heat, cool 30-60 minutes.
-Strain mixture to extract liquid, leave behind seeds, pulp, etc. This
will take a while - be patient.
-Store extracted liquid in an air-tight container, or in a sealed bottle.
Time will increase heat & taste.
Note: Like many cooks, I created this with no precise measurements ... it
was a total experiment & actually turned out
very well (though very painful). Please feel free to alter/experiment.
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