Zlamushka of Zlamushka's Spicy Kitchen is hosting a new Food Event - Tried and Tasted - a monthly event to appriecaite other blogs. This month, the blog chosen is Cynthia of Tastes Like Home. I don't intend this post to be my entry to that event as I have picked another dish - but when I saw this pepper sauce, I knew it was the kind of thing I would love!
This is my entry to Putting Up - hosted by Pixie at You Say Tomahto, I Say Tomayto. It's a great idea for an event - for me it gave me the kick I needed to actually make a preserve type thing. For some reason I was scared of the sterilization thing - it always seemed to be a lot of work! But I thoroughly enjoyed making this scotch bonnet sauce, and look forward to using it in my cooking!
Tabasco, eat your heart out!!
- About 300g scotch bonnet chilli peppers - the original recipe called for 4 cups - I think this was slightly more...
- 6 large cloves of garlic, minced
- Salt to taste - I added 1 tbsp - there was no way I could taste it at that stage!!!!!!!!
- Distilled vinegar to loosen - Cynthia told me you can use water or oil in place of this - I used mostly vinegar with a bit of oil.
Seriously. I wore gloves the whole way through, and still managed to get some under a nail. These chillies are HOT!
Place chillies in a colander and wash well. Remove the stalks and place in the food processor with the garlic and salt.
Blend to a fine purée, making sure there aren't any big bits stuck to the side!
Add 1/3 cup of vinegar (or oil/water!) and blend again. Check the consistency - if you want to loosen it further, slowly add more vinegar/oil/salt until you have the thickness you want.
Decant into sterilized jars.
Cynthia told me that her mum used to leave hers in the sun to cure for a few days before using - so I have put my jars into the sunniest spot of my apartment. I have already used a little bit of it in this salad - wow, seriously hot but you can still taste the fruitiness of the peppers!! I'm looking forward to trying it again in a few days!