I am acutely aware that I have not blogged for what seems eons and I can only apologise for that. During lockdown I have toyed with changing the structure and platform of this site but still haven’t managed to work out the best method of migration.
Right then, you didn’t come here today to hear about my tardiness so let’s crack on with the source of this sauce.
My fridge has, at any one time at least a dozen bottles of hot sauce, ranging from Tabasco (normal, chipotle and habanero), a variety of the Encona range including Carolina Reaper, in addition to 2 bottles that are ALWAYS kept in a plastic bag, one called Who Dares Burns, the other Holy Shit!
This recipe will work with whatever chillies you have to hand, it just so happens to be that I admire the unique aroma of the oil within a Scotch Bonnet and often use a spoonful within a passata as the base for a pizza.
I took a dozen Scotch Bonnets, 2 Jalapeño, 2 garlic cloves and 2 white onions (yes, only one is in the picture but I added the second one shortly after). Place everything into a blender, add 1 tspn Maldon salt and blitz as below then place in a pan with olive oil.
A moderate heat will infuse and sweeten the flavours, add 1 tbspn white sugar and simmer for 15 minutes, this shall reduce any liquid.
Throw a bunch of salad tomatoes into the blender, it’s your choice, anywhere between 5 and 8 will do the trick then add that to the pan.
Add 175ml Cyder Vinegar (don’t use Malt vinegar whatever you do). Then add 250 ml of cloudy apple juice easily obtainable from any supermarket.
Raise the heat until the apple juice begins to boil then reduce and simmer for up to 25 minutes.
At this point you could add some dried herbs of your own choice, a little more Maldon salt (only if you desire), I wouldn’t but I did add 2 tspn chipotle paste.
Place into a liquidizer or juicer, such as a bullet type machine, I have an alternative machine.
Place back in the pan to bring to the boil one last time.
At the same time grab a Kilner jar or bottle or something similar and sterilise in a pan of boiling water. Fill the offending jar and then place back in to the boiling water for 5 minutes. This ensures you will still have the sauce available for up to 1 year.
As I stated earlier, this will work with whatever chillies you have to hand but I urge you to try it with Scotch Bonnets to understand the uniqueness of that oil.
Any questions? You know where to find me on Twitter #ParlezPantry.