Fresh hot sauce

Both Anna and I love our food spicy and hot and have experimented quite a bit with different chili sauces and fresh chilies.  One of my favourite hot sauces has to be the home made sauce which was served in a Carribean restaurant called Cari-B in Dallas, Texas (sadly it has closed down now).  The owner had has brother-in-law make the sauce from habanero peppers and boy did it pack a punch.  I can still vividly remember the conversation I had with the waiter when I asked for the hot sauce to go with my jerk chicken and black bean rice.  I was with my good friend Dushyant when this big Jamaican lad came over with the sauce and said in his thickest Jamaican accent “yo man, I know you Indian and all but if I were you I would use this sauce judiciously”.   Wise words as a small drop on the tip of my tongue was enough to get it tingling and dancing.  Today I decided to have a go at making my first home made hot sauce using scotch bonnet peppers – it’s not exactly the Cari-B sauce but quite tasty and definitely hot.


What do I need to make it?

  • 6-8 scotch bonnet peppers de-seeded
  • 3 cloves of garlic
  • 2 tbsp of apple cider vinegar
  • 1 tbsp cranberry and apple balsamic vinegar
  • 2 tsp unrefined sugar
  • Salt to taste

How much will I make?

Around 150 – 200 ml

How do I make it?

Put all ingredients in a food processor and blend to a fine paste.  Adjust the seasoning and enjoy. The hot sauce should stay for a few weeks if refrigerated as the vinegar will serve as a preservative.

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