[CH] REC(2): Scotch Bonnet Pepper Sauce / Devil Sauce
ChileBuzz (chilebuzz@earthlink.net)
Tue, 6 Sep 2005 18:43:56 -0400
Scotch Bonnet Pepper Sauce
from "On The Side," by Jessica B. Harris (page 181)
Gail McDonough, my official "big Sistah' lives in New Orleans where
she and her husband, Birch, take me on eating forays to wonderful
restaurants. She grew up in Jamaica, a country she deeply loves, and
occasionally delights me with tales of growing up there in the 1940s
and '50s. Her mother received this recipe for pepper sauce in the
early forties from a Mrs. MacCauley, one of the grandes dames of old
Jamaican families. Gail remembers it fondly from her childhood and
offered it up when we were discussing hot sauces.
8 Scotch Bonnet chillies, stemmed
2 1/2 pounds ripe tomatoes, chopped
1 large onion
3/4 cup brine (see Note)
1/2 cup distilled white vinegar
5 whole allspice berries
2 heaping tablespoons butter
Place the Scotch Bonnets and tomatoes in the bowl of a food processor
and process them into a thick paste. Place the tomato mixture and the
onion, brine, vinegar, and allspice in a non-reactive saucepan. Bring
to a boil, lower the heat to a simmer/and cook for about an hour,
stirring frequently, until the juice is almost gone. Add the butter
and cook until about the consistency of apple butter (which is the
right consistency for bottling; about 10 minutes). Bottle in
sterilized jars and seal.
Makes about 2 pints*
NOTE: Prepare a 10-percent brine solution by dissolving 3 tablespoons
of salt in 2 cups of water.The solution should allow a small egg to
float.
* "A Note about Yields" (from page 137): Yields will vary with time
of year and fruit used as these may be more or less liquid. Fill
each container to the brim and sal. If you get a big more, put the
extra in your refrigerator for immediate use.
Devil Sauce
from "On The Side," by Jessica B. Harris (page 182)
Gall's mother, Bo Arner, liked Mrs. MacCauley's sauce (see page 181)
so much that she noodled around with it until she developed her own
version, which is similar yet completely different in flavor.
16 Scotch Bonnet chillies, stemmed
3 1/2 pounds tomatoes (not too ripe), chopped
3 large red bell peppers, cored, seeded, and coarsely chopped
12 small onions, coarsely chopped
4 large cloves garlic, chopped
1 thumb-sized piece fresh ginger, crushed
1 stick cinnamon, broken up
12 whole allspice berries
1 teaspoon hot dry mustard powder
1 teaspoon Madras curry powder
1 1/2 cups cane vinegar
1 1/2 cups brine (see note)
Place the Scotch Bonnets, tomatoes, red peppers, onions, garlic,
ginger, cinnamon, allspice, mustard, and curry powder in the bowl of
a food processor, and process until the consistency is like course
applesauce. (You may have to do this in several batches.) Combine
this mixture with the vinegar and brine in a large, non-reactive pot.
Bring to a boil, then reduce the heat and cook for 1 hour, stirring
occasionally, until the juice is almost gone. Spoon the mixture into
hot, sterilized jars and seal.
Makes about 3 pints*
NOTE: Prepare a 10-percent brine solution by dissolving 3 tablespoons
of salt in 2 cups of water.The solution should allow a small egg to
float.
* "A Note about Yields" (from page 137): Yields will vary with time
of year and fruit used as these may be more or less liquid. Fill
each container to the brim and sal. If you get a big more, put the
extra in your refrigerator for immediate use.