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Hot Pepper Sauce

@arecipe.bsky.social

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

  • 16 whole habaneros (seeds and all)
  • 1 oz onion
  • 1 clove garlic
  • 2 tsp sugar
  • 4 Tbsp white malt vinegar (or white wine vinegar)

Instructions

  1. 1
    Blend all ingredients to whatever consistency you desire.
  2. 2
    Heat to boiling and simmer for 15–20 minutes.
  3. 3
    Spoon the cooked sauce into a preheated preserve jar and seal.
  4. 4
    Leave the jar in a cool, dark place for one month (at least) to develop a good flavour.
Category
Side Dishes
Cuisine
Caribbean

Recipe Attribution

Wikibooks Cookbook
en.wikibooks.org/wiki/Cookbook:Hot_Pepper_Sauce