I was given a bunch of these chillies this week so I thought I’d dive into making hot sauce! I’ve made BBQ sauces quite a few times, mainly from or inspired by the ones in this book. I can’t fine it in print any more. It has 8 basic sauces from different regions in the US.
Thanks to Eat Your Books, I can search my 100+ cookbooks for recipes by ingredient. Thinking these were scotch bonnet chillies, I found some recipes in my cookbooks and then went looking for a few more online. All in all about 15 recipes to choose from. So I then went shopping to collect a heap of ingredients (only to find that suddenly there are NO mangoes in the shops).
On to sauce recipe #1. In the making I discovered that these chillies are not hot at all! I tried putting in two, then four more, and finally punched up the heat with a couple of tablespoons of chipotle adobo, which took the colour from yellow to orange. This has a great tropical fruit flavour and in its current form is not too hot to scare the neighbours. I could stand it to be much hotter.
It will be great with seafood, chicken or pork.
I only made four small bottles of this. I’m going to have to get some hotter chillies for the rest of hot sauce week!
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BTW it is so long since I’ve posted. I stopped when my brother passed away rather suddenly last year. I’ve been cooking but not blogging. I have a bunch of photos so maybe I’ll add some posts from recent cooking as well.