Caribbean Hot Sauce

Caribbean Hot Sauce
Tara Donne
Provided by:
total prep
If truth be told, my favorite hot sauce is a Caribbean-style sauce, which combines tropical fruits with the fiery habanero or Scotch bonnet chile. I discovered it while sailing in the Virgin Islands and have been addicted to it ever since. There is always a West Indian hot sauce by my stove, ready to shake into stews, scrambled eggs, rice and beans; you name it, I’ll shake it.

Excerpted from Hot Sauce! by Jennifer Trainer Thompson/Storey Publishing, 2012.

Ingredients

Directions

  • Add all of the ingredients to a blender and purée until just smooth, taking care not to aerate the mixture too much.
  • Pour into a nonreactive saucepan, bring to a boil, and then lower the heat and simmer uncovered for 10 minutes.
  • Let cool and then pour into bottles. Refrigerated, this sauce will keep for 6 weeks.

  • Try this sauce in:
  • Spicy Pineapple Margarita