Sunday, August 18, 2013

She Simmers Caribbean-Style Sauce via Hot Sauce!

     Apparently I need to visit the Caribbean at some point. So many wonderful sauces come out of that area! This particular riff on the style is out of the Hot Sauce! cookbook. I love this sauce so much. There is so much going on here, flavor-wise. It is reminiscent of a jerk sauce, but to me has a fun mix of flavors. The best way I can explain it is everything in here is fighting to get noticed. Imagine a bar-room brawl and all the spices are slapping each other around. Then the habanero busts in the front door and starts breaking chairs over everyone and throwing them out windows. It's just like that, but in your mouth. As always, notes and changes are in blue.

She Simmers
via Hot Sauce!

  • 6 fresh red, yellow, or orange habanero chiles (I used mostly red and one orange. They were also frozen from last season. As long as they were fresh at one time you should be fine)
  • 1/2 cup freshly squeezed orange juice (for all of the freshly squeezed juices, you can more than likely get away with bottled, but the flavor will not be quite the same. The main reason I did the freshly squeezed was because my aunt Ruthie bought us an electric reamer for our wedding. As much as that sounds like a marital aid, it's not. Just Google "orange reamer" and settle down, you pervert)
  • 1/2 cup distilled white vinegar
  • 2 tablespoons freshly squeezed lemon juice
  • 2 tablespoons freshly squeezed lime juice
  • 1 teaspoon salt
  • 2 teaspoons freshly ground black pepper (I will tell you right now, grinding them by hand is a Colossal Pain In The Ass. Next time I'll just use the coffee bean grinder. I just have to remember to clean it out or the wife will be Righteously Pissed when she goes to make coffee)
  • 4 garlic cloves, minced
  • 2 tablespoons minced fresh ginger
  • 1 tablespoon curry powder
  • 1 teaspoon ground allspice
  • 1/2 teaspoon ground or freshly grated nutmeg (I went with the ground)
  • 1/2 teaspoon ground cinnamon
  1. Stem and seed the habaneros, reserving the seeds. Combine the chiles and all of the remaining ingredients in a blender and puree until silky. Taste and add a sprinkling of the seeds if you want to ratchet up the heat (be careful when you're doing this. It doesn't take too many seeds to change the heat level from "pleasant burn" to "OH MY GOD, THIS WILL EVENTUALLY REACH MY SPHINCTER.")
  2. Pour into bottles. (I processed mine in a half pint jar for 15 minutes in a boiling water bath for long term storage. As always, please read up on canning at the National Center for Home Food Preservation before attempting canning. This sauce can tear up your insides just fine without the help of harmful bacteria.)
Good times!

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