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Hot Pepper Sauce
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes
Source: Wikibooks contributors
Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.
Source revision: Revision 4519045
License: CC BY-SA 4.0 · Wikibooks contributors
Ingredients
- 16 whole habaneros (seeds and all)
- 1 oz onion
- 1 clove garlic
- 2 tsp sugar
- 4 Tbsp white malt vinegar (or white wine vinegar)
Directions
- 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.
Notes
There are many variants on this style of sauce; habanero or scotch bonnets are available in various stages of ripeness, from green through yellow to bright red, so you can control the colour of the sauce by selecting all single colour peppers. The addition of bananas, mangoes and other fruits enjoy an occasional foodie fad.
Some recipes involve mixing the type of peppers used; poblanos, jalapeño and chipotle are quite popular varieties. You can achieve widely-varying sauces by altering the ratios of pepper types, so feel free to experiment.
Always wear latex or household gloves when handling the peppers and avoid touching your eyes. Chilli peppers are an irritant and even a tiny amount in your eyes can cause extreme pain.