Once in a while I need to share the kitchen. I see it as my domain, it’s kind of hard for me to stay away. When my husband cooks, I look over his shoulder and probably speak far too many words for his liking. But when it’s hot sauce time, I’m out. Just walking through the front door of our home my senses are flooded with spice, hot and vinegary, eyes watering, nostrils tingling.The look on his face as he cooks his fiery sauces down is enough to keep me from coming to close.
His creations are truly fabulous, fruity, intense, with tamarind or fig or mango and peach, Whisky gets thrown in at times for an added kick of flavour, coriander, cumin, smoked paprika too. Our garden is bursting with Scotch Bonnet, Turks Cap, Cayenne, Pimento, Chiero Recife, Aji Limon, Lemon Drop, Concha Del Toro, Jalapeno. These peppers all have unique flavours, though I’m not brave enough to eat one on it’s own to find out! I will happily taste them in hot sauce.
Are you wondering what possible use we have for this much variety in hot sauce? There are eggs to cover and meat to marinate, soups, stews, chili. From tacos to quinoa to mac-n-cheese, we find ways!
And there is always gift giving.
Basics of My Husband’s Hot Sauce
The first step is to cook up the non-hot pepper ingredients, such as onions, garlic, red bell peppers, and puree in a blender without hot peppers, fruit can be added here as well. Cook hot peppers, saute or roast, soft enough to puree, seeded or not, up to you. The more peppers, the hotter it will be, so seed some and leave some whole to your liking. Puree in the blender with a small amount of vinegar, unless you are using other liquid such as Whisky or fruit juice. Mix all the ingredients of your choice, base ingredient puree and hot pepper puree, together in a stock pot, thin with vinegar to desired consistency, then heat to 195*. Pour into sterilized jars (order 5 oz Woozies on line, I love that name..) cap and set them in a cool place to keep for 6 months to a year depending on ingredients and vinegar level (fruit won’t keep as long if the vinegar level is low).