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.