Scotch Bonnet Hot Sauce Food

FIERY SCOTCH BONNET HOT SAUCE

Steps:

• Heat oil in a medium saucepan over medium-low heat.
• Add the garlic and cook until soft - about 1 minute.
• Add the tomato and cook until soft - about 1 minute.
• Add vinegar, peppers and salt and simmer for 2 minutes.
• Transfer the mixture to a covered bowl and refrigerate for 2 days.
• Strain mixture through a sieve; discard solids.
• Store in an airtight container.
• The hot sauce will keep in the refrigerator for 3 months.

HOT SCOTCH BONNET CHILE PEPPER AND MANGO SAUCE

Steps:

• Carefully wash the scotch bonnet pepper and remove the stalks. Be careful not to rub your eyes!
• Peel the mango and remove seed.
• Steam the chillies for 6 minutes then place into blender with all other ingredients and blend well.
• If the sauce looks a little too thick for you liking add a little more white wine vinegar.
• After blending transfer into a small saucepan bring to boil and simmer gently for 7 to 8 minutes.
• Transfer the sauce into sterilised container and seal.
• Should keep for a few months in the fridge.

TRINIDAD SCOTCH BONNET PEPPER SAUCE

Steps:

• Puree the papaya, Peppters, onions. garlic, lime rind, and lime juice in a food processor or blender.
• Transfer to a medium saucepan nad stir in the vinegar, salt, and mustard.
• Simmer the mixture over low heat for (20) minutes, stirring ossasionally.
• Bottle the sauce in hot sterilizied jars.

SCOTCH BONNET HOT SAUCE

Steps:

• Combine the chiles, pepper, zest, garlic, 2 tablespoons of the cordial, and 2 teaspoons of the salt in a blender. Pulse until coarsely ground. Transfer to an airtight container and let stand in a warm place for at least 12 hours and up to 1 day to ferment.
• Pour the mixture into the blender and add the vinegar, remaining 1/2 tablespoon cordial, and remaining 2 teaspoons salt. Blend until very smooth. Strain through a medium-mesh sieve, pressing on the solids to extract as much liquid as possible. Discard the solids.
• Stir in the guar gum until dissolved. (If using the cornstarch, bring the sauce to a boil and stir in the cornstarch mixture. Cook until thickened, about 1 minute, then let cool to room temperature.) The sauce can be covered and refrigerated for up to 1 week.

SCOTCH BONNET HOT SAUCE

Steps:

• In a large sauce pan over medium-high heat, combine oil, peppers, garlic, onion, and salt; cook for 5 minutes, stirring frequently.
• Pour in water, and cook for 20 minutes, or until the ingredients are soft. Stir frequently. Remove from heat, and allow mixture to cool to room temperature.
• Transfer the mixture to a blender, and puree until smooth. Pour in vinegar and sugar; blend until mixed. Keep refrigerated .

SCOTCH BONNET HOT SAUCE

Steps:

• Combine the chiles, pepper, zest, garlic, 2 tablespoons of the cordial, and 2 teaspoons of the salt in a blender. Pulse until coarsely ground. Transfer to an airtight container and let stand in a warm place for at least 12 hours and up to 1 day to ferment.
• Pour the mixture into the blender and add the vinegar, remaining 1/2 tablespoon cordial, and remaining 2 teaspoons salt. Blend until very smooth. Strain through a medium-mesh sieve, pressing on the solids to extract as much liquid as possible. Discard the solids.
• Stir in the guar gum until dissolved. (If using the cornstarch, bring the sauce to a boil and stir in the cornstarch mixture. Cook until thickened, about 1 minute, then let cool to room temperature.) The sauce can be covered and refrigerated for up to 1 week.
• NOTE
• Scotch bonnet peppers are among the hottest in the world-and they make this sauce simply amazing. To tone down the heat, you must remove the seeds. And you must wear rubber or latex gloves while doing it. You'll regret it if you do this bare-handed.