Caribbean / Sauces & condiments
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
- habanero pepper, whole, including seeds16
- onion1 oz
- garlic1 clove
- sugar2 tsp
- white malt vinegar or white wine vinegar, or white wine vinegar4 tbsp
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 4 steps
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.
Region evidence: recipe text — “Fiery hot sauces are legion in the Caribbean”
