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Caribbean Hot Sauce

Source of Recipe

From "Hot Sauce!" by Jennifer Trainer Thompson


Recipe Introduction

"If truth be told, my favorite hot sauce is a Caribbean-style sauce, which combines tropical fruits with the fiery habanero or Scotch bonnet chile. I discovered it while sailing in the Virgin Islands and have been addicted to it ever since. There is always a West Indian hot sauce by my stove, ready to shake into stews, scrambled eggs, rice and beans; you name it, I'll shake it."

List of Ingredients

â—¦ 5 fresh Scotch bonnet or habanero chiles (preferably yellow, red, or orange), stemmed and seeded
â—¦ 1 ripe papaya or mango, peeled, seeded, and coarsely chopped
â—¦ 1 small onion, coarsely chopped
â—¦ 2 cloves garlic, chopped
â—¦ 1 (1-inch) piece fresh ginger, peeled and chopped
â—¦ ½ cup cider vinegar
â—¦ ½ cup water
â—¦ 2 teaspoons honey
â—¦ 1 tablespoon dry mustard
â—¦ ½ teaspoon ground turmeric
â—¦ ½ teaspoon salt
â—¦ Pinch of ground cumin
â—¦ Pinch of ground coriander


Recipe

Add all of the ingredients to a blender and purée until just smooth, taking care not to aerate the mixture too much.

Pour into a nonreactive saucepan, bring to a boil, and then lower the heat and simmer uncovered for 10 minutes.

Let cool and then pour into bottles. Refrigerated, this sauce will keep for 6 weeks.


Makes 2 cups