Wednesday, 29 January 2014

Hot Pepper Sauce

Easy on this, it is lethal

Ingredients

12 scotch bonnet peppers
8 sweet peppers
3 head garlic; cut into half
3 heaped teaspoon mustard powder
1 cup jaggery (gur) brown sugar
1000 ml white vinegar
1 tablespoon salt
1 1/2 teaspoon turmeric powder
3 teaspoon cumin powder
3 level tablespoon cornflour


Method

  1. Heat the oven 180 C.
  2. Place all the peppers and garlic on a silver foil lined tray
  3. Bake for 30 minutes.
  4. Put some gloves on and remove the stalks from the scotch bonnet peppers, peel the sweet peppers and garlic.
  5. Place in a saucepan with the sugar, vinegar, mustard, salt, turmeric and cumin.
  6. Blend the cornflour in a little water and add.
  7.  Bring to boil, simmer for 10 minutes.
  8. Cool, liquidise and bottle.
  9. if it is too thick add a little more vinegar
Makes 8-10 250 ml bottles.










8 comments:

naxo123 said...

nice

jamjennagroz4 said...

so exciting!!! thanks

UrbanFoodie said...

We might try making this for some friends/family over the holidays. It's an excellent and personalized way to gift something cost effective during the festive season and might be appreciated. I am always particular about expiration dates on food items. I know that preserves and sauces don't expire right away. Do you think a one year date form the time we prepare this is good?

Saju said...

One year is fine, I am still eating some that is 18 months old.

Mark M said...

Why do you need the cornflour? A thickening agent?

Saju said...

yes it is to thicken the sauce

M said...

Where can I buy some

Mohsin Ali said...

Where can I buy this

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