[CH] Fantastic Hotsauce Recipe! (repost)

Shaun aRe (shaun_are@zenlunatics.co.uk)
Tue, 8 Feb 2005 10:23:36 -0000 

(Posted this the first time middle of January, from my work address (was
shaun@newtronic.co.uk), but it's changed a bit, so I still been getting the
digests, but my posts have not been turning up. Couldn't have that, so now
I've subbed from my new personal addy instead...)


Hey there Hot Headz - long time since I posted a message!

Well, last year, I made several pints of a sorta, 'base' hotsauce, using
Scotch Bonnet and Caribbean Red Habs (actually now believe they are Jamaica
Red Hot),
 from one of my harvests. It turned out
great, the best I've made yet. I used it to make 3 different sauces last
week, all turned out in the right style and blindingly good IMO, and in the
'O' of everyone else who's tried them. So, I figured I'd post it up here,
see if anyone of you can make use of it. Here we go!

Apologies for the mixing of Imp. and metric measures!

In Greedy Ants for the 'base' sauce:

1lb 2 Oz. Red Scotch bonnet and Red Habanero peppers, put through a juicer.
Save the pulp and seeds.

375 mls. *malt* vinegar.

12 Oz sweet, soft eating apples, pulped (these are very delicious ones, from
a friends garden).

1 medium white onion, one medium red onion (pulped in a blender)

Juice of 4 small, thin skinned dark green limes (I find they have a richer,
more conc. flavour than the larger ones, but use whichever you have/like).

70g double conc. Tomato puree.

1" cubed fresh ginger, blended.

4 large TBSP's sea salt.


Method (simple).

Put the whole lot (including the pepper pulp out of the juicer) into a
blender, and blend together to your preferred consistency.

Now that's it!

One of the sauces I made, was for my wife, Kath, who prefers a milder,
tangier sauce than me, the original Encona being her favourite so far. So,
all I did, was add more vinegar and some lemon juice, a little more sea
salt, and thicken/'stabilise' it with corn starch. She loves it = massive
brownie points for me ',;~}~

The other was for a friend - all I did, was add about 2 or 3 bonnets/habs
that I'd salted and *hot* smoked over our own cherry wood and locally
collected oak wood until partly black and almost totally dry. Blended the
lot together. Makes a nice and hot sauce, with a subtle smokiness to it.
Very tasty.

The last I made, was for me, and was to be a very dark and smoky sauce
indeed, and hotter than the above. Easy - just add heaps of the smoked (and
dry) peppers I'd made.

I took about a 1/4 Oz of the smoked peppers, put into a blender, then made
up to 375 mls with the base sauce. Blended all together and put in a 375 ml
bottle.

Now you should see this stuff - its nice and dark to look at, but has lovely
orange and red flecks through it, as well as little dark brown and black
flecks from the hot smoked peppers.

It's just gorgeous - I've never tasted near its equal - none of the smoky
hotsauces I've had taste as good!

Goes *great* on all cold-cuts, but I love it the very best, with strong
cheese and crackers! Super mature cheddar esp. just seems to love smoky
flavours...my mouth is watering now just thinking about it, and I've only
just eaten!

Anyhow - hope this is of use to someone else!

Happy New Year too, everyone!

',;~}~

Shaun aRe