Hot Sauce--mango, peach, habs/scotch bonnet


 
Len Dennis

Len Dennis

TVWBB Diamond Member
I can't take credit for this sauce but like the man says, it's like rocket fuel. Be careful ;)

10 Scotch Bonnet peppers (or habanero)
1 cup mango nectar or juice
1 cup peach (with syrup) (I used a whole 14oz can with syrup)
3/4 teaspoon salt
2 cloves garlic
1 teaspoon mustard powder (like Keene's--the hot stuff)
1/2 cup chopped cilantro (fresh) (I don't care for cilantro but it works in this sauce--can't taste it as an individual flavour)
1/4 cup white vinegar

There isn't a lot of vinegar here so it should last 4 maybe 6 weeks in the fridge. It does lose a bit of heat being stored in the fridge but believe me, it's got heat to spare.

This recipe, after cooking, fills a large Franks red hot sauce bottle about 3/4 full.



The LONG (and detailed) version:
http://caribbeanpot.com/blazing-mango-peach-hot-sauce/

Note--this does not contain any carrots. Carrots are used to tone down the heat levels (they are after all, sweet). The link to this recipe contains quite a few sauce recipes so have a look. It's another good source as IMO the Jamaicans know their hot sauces :)
 
Update: the original post suggests that the heat tones down when stored in the fridge. It's true :( My rocket fuel is now more like "top fuel dragster" fuel. Still provides nice heat but I use about triple the amount as when it was first brewed.

That's ok though as I'll get to my next new concoction that much sooner ;)
 
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