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You are here: Home / Condiments / Hot Sauce Week

Hot Sauce Week

May 3, 2021 by admin Leave a Comment

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 find 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.

Helen Graves’  Scotch Bonnet, Pineapple and Mango Sauce

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.

Filed Under: Condiments

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THE COOK

I now cook on Mornington Peninsula in Victoria, Australia, having moved recently from the Adelaide Hills in South Australia. The region is similar to the Mediterranean, with temperate climate, fertile hills, nearby ocean, wonderful local vegetables, fruit, wine and meat produced locally. Meanwhile our Adelaide Hills garden has cherry, peach, almond, citrus, olive, pomegranate and fig trees which are suffering neglect! Cooking has been a growing passion for me, about connecting culture, creativity, community and spirit.

Photos taken on iPhone 4 and 5 using Hipstamatic and a Canon 5D Mk III.

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