Hot Pepper Sauce
This Caribbean hot sauce turns sixteen habaneros into one consistent condiment. Because the heat of individual peppers can vary wildly, even on the same plant, blending them together gives you a sauce whose strength you can judge and use with confidence. Onion, garlic, a little sugar and vinegar round it out. After a month in the jar it is ready for marinades, stews, and sparing shakes over fish, meat or rice.
Instructions
Put the habaneros, onion, garlic, sugar and vinegar into a blender, leaving the pepper seeds in. Blend to whatever texture you like, from chunky to completely smooth.
Tip the purée into a pan and bring it to a boil, then lower the heat so it simmers. Cook it for 15 to 20 minutes.
Spoon the hot sauce into a preheated preserve jar and seal it straight away.
Store the jar in a cool, dark place for at least one month. The flavour needs that time to develop before you use the sauce.
Make it personal.
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