Caribbean Hot Sauce via Hot Sauce! |
Ingredients
- 5 fresh Scotch bonnet or habanero chiles (preferably yellow, red, or orange), stemmed and seeded (I used 6 red habaneros that I froze whole last season)
- 1 ripe papaya or mango, peeled, seeded and coarsely chopped (I went with mango)
- 1 small yellow onion, coarsely chopped
- 2 garlic cloves, chopped
- 1 (1-inch) piece of fresh ginger, peeled and chopped
- 1/2 cup cider vinegar
- 1/2 cup water
- 2 teaspoons honey
- 1 tablespoon dry mustard
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon salt
- Pinch of ground cumin
- Pinch of ground coriander
Directions
- Add all of the ingredients into a blender and puree until just smooth, taking care not to aerate the mixture too much.
Fire in the hole! - Pour into a nonreactive saucepan, bring to a boil, and then lower the heat and simmer uncovered for 10 minutes.
- Let cool and pour into bottles. Refrigerated, the sauce will keep for 6 weeks. (If you're planning on canning it, you will need two half-pint jars. Fill them to about 1/4" inch from the top and seal them. I process mine in a boiling water bath for about 10-12 minutes. As always, if you're not familiar with water-bath canning, please go to the National Center for Home Food Preservation and read up on canning before you accidentally give yourself food poisoning and I disavow any knowledge of posting this recipe)
Good times! |
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