Hot Scotch Bonnet Chile Pepper And Mango Sauce Recipes

SCOTCH BONNET HOT SAUCE

Steps:

• In a large sauce pan over medium-high heat, combine oil, peppers, garlic, onion, and salt; cook for 5 minutes, stirring frequently.
• Pour in water, and cook for 20 minutes, or until the ingredients are soft. Stir frequently. Remove from heat, and allow mixture to cool to room temperature.
• Transfer the mixture to a blender, and puree until smooth. Pour in vinegar and sugar; blend until mixed. Keep refrigerated .

HOT SCOTCH BONNET CHILE PEPPER AND MANGO SAUCE

Steps:

• Carefully wash the scotch bonnet pepper and remove the stalks. Be careful not to rub your eyes!
• Peel the mango and remove seed.
• Steam the chillies for 6 minutes then place into blender with all other ingredients and blend well.
• If the sauce looks a little too thick for you liking add a little more white wine vinegar.
• After blending transfer into a small saucepan bring to boil and simmer gently for 7 to 8 minutes.
• Transfer the sauce into sterilised container and seal.
• Should keep for a few months in the fridge.

MANGO AND SCOTCH BONNET BARBECUE SAUCE

Steps:

• Light a home smoker, and smoke bell peppers and tomatoes 30 minutes, preferably over oak chips. Alternatively, a smoker can be made by completely lining bottom and cover of a wok with foil and placing two tablespoons each of rice, brown sugar and black tea leaves in bottom of wok. Place wok, covered, over medium heat. When smoke starts rising, put peppers and tomatoes on a rack in wok, cover, and smoke vegetables 30 minutes. Chop vegetables and transfer them to a 5-quart saucepan. (Without a smoker, peppers and tomatoes can be chopped and placed in saucepan.)
• Add remaining ingredients to saucepan with 1 cup water. Bring to a boil, reduce heat and simmer, stirring occasionally, 1 hour. Allow to cool briefly.
• Puree mixture in a food processor. You may have to do this in two shifts. Pass puree through a medium-mesh strainer. Check seasoning. Refrigerate until ready to use.

SCOTCH BONNET HOT SAUCE

Steps:

• Combine the chiles, pepper, zest, garlic, 2 tablespoons of the cordial, and 2 teaspoons of the salt in a blender. Pulse until coarsely ground. Transfer to an airtight container and let stand in a warm place for at least 12 hours and up to 1 day to ferment.
• Pour the mixture into the blender and add the vinegar, remaining 1/2 tablespoon cordial, and remaining 2 teaspoons salt. Blend until very smooth. Strain through a medium-mesh sieve, pressing on the solids to extract as much liquid as possible. Discard the solids.
• Stir in the guar gum until dissolved. (If using the cornstarch, bring the sauce to a boil and stir in the cornstarch mixture. Cook until thickened, about 1 minute, then let cool to room temperature.) The sauce can be covered and refrigerated for up to 1 week.