Baby it’s cold outside! This gives me an excuse (Who am I kidding, I don’t need and excuse!) to make hot sauce!
I scored some hot peppers the other day at Market Basket. I experimented with the Thai Bird Chilies to make this cultured hot sauce which I will post about soon.
Back to the Habanero Sauce.. I would have preferred Scotch Bonnets, but they are hard to find, so Habaneros stand in well. Scotch Bonnets seem a touch less hot and maybe a bit sweeter and fruiter than Habaneros.
I scored some Green Habaneros for a buck at Market Basket. I didn’t measure, but I used around 20 peppers and 10 cloves of garlic. I pulsed the peppers in the food processor with these ingredients:
- Soy Sauce
- Apple Cider Vinegar
- Yellow Mustard
- Fresh Thyme
- Fresh Rosemary
- Black Pepper
- Some pre-made seasoning we got in Jamaica
- Soy Sauce
Once it was pureed, I brought it up to a boil, then reduced the heat so it simmered for 5 minutes or so. It’s now cooling in the fridge.
I’ll bet a little bit of fresh ginger would be really good addition. I love making my own sauces. They add the flavor I crave for so few calories! I’ll bet this would be really good with black eyed peas and cabbage , served with a roasted sweet potato.