So far I’ve made three hot sauces, with more on the way.
Tropical Chipotle Sauce – see previous post here.
Green Papaya Chilli Sauce
This is an uncooked sauce, which apparently can be stored in the fridge for up to six months. I put half a dozen of my red bonnet peppers in it, not the 12 they suggest. The peppers seem to quite variable in heat, and the sauce wasn’t super-hot, but it has heaps of garlic. Recipe here.
Habanero and Pineapple Sauce
This is my favourite so far. It has turmeric, allspice and cinnamon which work surprisingly well. I used one habanero and 4 or 5 of the bonnet peppers. The recipe says “perfect with chicken wings” and I reckon it will be! Recipe here.
I’m going to make a Caribbean-style jerk sauce next. I also bought several tins of mangoes as the fresh one haven’t been available down here since Easter. So there’ll be more tropical sauces, that’s for sure. Stay tuned