Posts Tagged ‘scotch bonnets’

This wonderful sauce can be used as a marinade, an ingredient, or simply by itself; as a dip, a drizzling sauce or even scooped out of the jar out with your finger.

This is my version. There are as many different versions as there are people making it.

You will need;

  • a generous tablespoon each of caraway and cumin seeds. Roast these to bring out their full flavour.
  • two teaspoons of smoked paprika
  • two teaspoons each of red wine vinegar and tomato puree
  • 100ml good olive oil
  • the flesh of two roasted red peppers (discard the skin and the seeds but hold on to that gorgeous juice generated by the roasting)
  • four cloves of garlic ground to a pulp using a good pinch of salt
  • don’t forget the chilli! I used two Scotch Bonnets the last time that I made it. Next time I might use dried Bhuts, their flavour would be ideal here

Blend the whole lot together and tweak with a little bit of this ‘n’ that ’till you’re happy.

This paste will keep well in the fridge. If you would prefer a runnier sauce replace the tomato puree with blended tomatoes.


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Three times this week I’ve splashed this sauce over my food and it’s still only Tuesday!

It really is time to share the recipe with you. Try it and let me know what you think. And if you want to suggest variations to the recipe that might improve it please let me know; I’m running short of the stuff and will need to get the cauldron out again soon.

To make a decent amount you will need a carrier bag full of fleshy red peppers. Roast them until the skin becomes charred and papery, then leave to cool for a bit as they will be far to hot to handle.

When cooled enough to handle without damaging your hands peel away the skin. Also remove and discard the core and all the seeds but be careful to save all the luscious juices that are released as you do this, they have a sensational caramelised pepper flavour. Roughly chop your roasted pepper flesh and place in a pan.

Now add your fresh chillies, use whatever you can find fresh. I have the choice of Scotch Bonnets or Naga; your local supermarket will have something suitable too. Be brave and make it hot.

Add the juice and zest of  half-a-dozen limes, as well as adding a citrussy zing this will add to the acidity of the sauce meaning that you will only need to add a half pint or so of vinegar. Use cider vinegar if you can, I find it blends better with the other flavours.

Gently heat it through for about 15 minutes or so, adding sugar and salt to taste.

It will last for ages in your fridge. . . . if you can leave it alone.

Remember to let me know if you try it. Thanks.

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