FIERY SCOTCH BONNET SAUCE
I love this recipe but use with caution...warning VERY hot! Recipe is from one of my Caribbean cookbooks
Provided by malinda sargent
Categories Other Sauces
Number Of Ingredients 8
Steps:
- 1. Heat oil in skillet. Add the garlic and onion and saute until soft. Add the remaining ingredients except the vinegar. Cook for about 20 minutes until thick. Add the vinegar. Cook for 5 minutes longer and our into a sterilized jar and store in the refrigerator. use within 2-3 weeks.
FIERY SCOTCH BONNET HOT SAUCE
This condiment is that little something extra that pours on the flavor; it will spark your taste buds. It is hot but the flavor is smooth - does that make sense? Country Living Magazine July 2008 edition. NOTE - don't forget to take care of your eyes! This is great with eggs, meat dish, vegetables & so on.
Provided by Manami
Categories Low Protein
Time P2DT30m
Yield 1/2 cup
Number Of Ingredients 6
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.
Nutrition Facts : Calories 513.8, Fat 29.4, SaturatedFat 4, Sodium 4708.3, Carbohydrate 51.2, Fiber 9.2, Sugar 29.1, Protein 10.8
SCOTCH BONNET HOT SAUCE
Provided by Jean Georges
Categories Sauce Blender Vegetable Condiment Vinegar Chile Pepper Advance Prep Required
Yield Makes 2 cups
Number Of Ingredients 8
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.
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