Wicked Good Hot Sauce
Ordinary Out of the
OOO by Kate Krukowski Gooding
The Scotch bonnet pepper is slightly different from the Habanero pepper. They are two varieties of the same species but have different pod types. Both peppers have the characteristic thin, waxy flesh with a similar heat level and flavor however, the actual degree of "heat" varies greatly with genetics, growing methods, climate, and plant stress. While the Scotch Bonnet pepper originated in the Caribbean, the Habanero came from the Yucatan Peninsula.
I first discovered the Scotch Bonnet pepper in Jamaica while trying some Jerk Chicken; they are well known for their Jerk Sauce on chicken and pork. The peppers left a residual burn on your lip, it was a happy burn.
The first time I made this sauce my nose was running and I was sneezing up a storm. I blew my nose and some of the juice went through the tissue. Not funny then but it is now. There I was running around with ice cubes up my nose calling the hospital to see what I could do since I had no milk products to calm this down. In the end I had to call my husband to come home with sour cream to neutralize the heat. I dilearn this one the hard way! Always wear gloves and don’t touch ANYTHING until your hands are clean!
Wicked Good Hot Sauce
Ingredients
Serves 2-4
1 ½ cup carrots, chopped
1 yellow onion, chopped
2 cups white vinegar
¼ cup lime juice
12 garlic cloves, chopped
1 teaspoon salt
1 teaspoon sugar
13 fresh Scotch Bonnet peppers, chopped
Directions
1. Combine all ingredients except Scotch Bonnet peppers in saucepan. Boil 19 minutes or until carrots are soft. Add Scotch Bonnet peppers. Puree in blender until smooth.
2. Pour in sterilized jars and refrigerate.
Note: I follow regular canning instructions for a longer shelf life.
You can find Kate Gooding's book, Black Fly Stew - Wild Maine Recipes at Foodie's Emporium! Click here Kate has published three cookbooks: Wild Maine Recipes and Simple Gourmet Lamb with Side Dishes and Wine Pairings. She is currently is working on her one in the Black Fly Stew series – which carries and an international flair.
More information at www.blackflystew.com
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