Fruity Hot Sauce – Homemade

Here is one fine recipie for a super deliciouse fruity hot sauce, that you can easily make at home. …

Fruity Hot Sauce:

It is not possible to ignore hot sauces while you are searching for new BBQ recepies and side dishes. Somehow I was not into spicy food until one of my friends handed me a sample of his selfmade fruity hot sauce. I did eat this  fruity hot sauce with some breaded chicken breast. OMG. I was in heaven: The sauce was hot. BUT not too hot. And it was delicious. Fruity, a bit acidic … just awesome.

If you are looking for a great X-Mas present: Just make a batch fruity hot sauce and you will bring a lot of joy to your family and friends.

Ingredients:

Here is a list of the ingredients. It resulted in one and a quarter gallon (5 liter) of fruity hot sauce.

• 700 g Scotch Bonnet peppers
• 1.5 cups apple cider vinegar
• 2 tsp olive oil
• 3.15 liter water
• juice of 5.5 limes
• 3 fresh mango – use fresh mango! not the once in a can. it will taste so much better when it´s finished!
  
• 100g brown sugar
• 3 big yellow onions
• 3 cloves garlic
• 1.5 tbsp cumin
• 1.5 tbsp cilantro seeds powder
• 1.5 tbsp black pepper
• 5.5 tbsp salt
• 1.5 tbsp pimento (crushed)
• fresh ginger

Prearrangement:

freeze peppers:

I got a delivery of fresh peppers from the company Westland Peppers. The quality of the delivered peppers was very good.
Unfortunatly I did not have enough time to prepare the hot sauce while the peppers arrived. So I had to clean and freeze them until cooking. I removed the seeds and stem and cut the peppers in half. 
You better wear gloves and a pair of goggles for your own protection!

sterilize the jars:

To preserve your fruity hot sauce for a long time, it is necessary to sterilize the jars.
You need to put your cleaned jars into hot boiling water for at least 10 minutes. The jars must be covered completly by water.
So… Do I need to mention, that the jars a damn hot when you get them out of boiling water? I don’t think so. And if you burn yourself… It´s your fault!

It would be the best to fill hot jars with the hot “hot sauce”, with this way you prevent the glass from breaking from inner tension.

Preperation:

• chop the onions, ginger and the garlic
• chop the Scotch Bonnet peppers a bit. – Keep in mind that it will be put in a food processor. So don’t invest too much time.
• heat up olive oil in a big(!!!) pot.Sear the onions, ginger and garlic.- Prevent the onions from becoming crispy brown. You are looking for a “glass-clear” look
• add the water to the pot.
• add the peppers and the rest of the ingredients.
• simmer everything for about 30 mins – watch out that souce is not boiling over the lid!
• when everything is cooked, you can put the “sauce” into a food processor and blend it. –  Watch out, that you don’t get anything into your eyes!!!
• last step: the tasting. – a very fun part… tasting of a boiling hot sauce… put a bit on a spoon… taste it… season it… taste again… and hope that you don’t have to do this more than 3-4 times haha…
• finally: fill the hot sauce into the jars and seal them, and let them cool upside down.

Result:

The Fruity Hot Sauce is super delicious! It pretty spicy in the beginning but it reduces its heat pretty fast. After the heat you have a delicious fruity taste. Just awesome.
I only had problems with the texture of the sauce. It could have been a bit more thicker/pasty. The next 5 liter batch will be better 🙂

Pictures:

Recipe:

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Fruity Hot Sauce

delicious fruity hot sauce

Prep Time

1 hour

Cook Time

30 minutes

Passive Time

30 minutes

Servings

portions at 100ml

Ingredients

• 700 g Scotch Bonnet Chili without seeds
• 350 ml apple cidre vinigar
• 2 tbsp olive oil
• 3.15 liter water
• 5.5 pcs lime only the juice
• 3 pcs fresh mango
• 100 g brown sugar
• 3 pcs onion big yellow
• 3 cloves garlic
• 1.5 tsp cumin
• 1.5 tsp cilantro seeds powder
• 1.5 tsp black pepper
• 5.5 tsp salt
• 1.5 tsp pimento shredded
• 1 pcs ginger fresh

Prep Time 1 hour Cook Time 30 minutes Passive Time 30 minutes Servings portions at 100ml Ingredients 700 g Scotch Bonnet Chili without seeds 350 ml apple cidre vinigar 2 tbsp olive oil 3.15 liter water 5.5 pcs lime only the juice 3 pcs fresh mango 100 g brown sugar 3 pcs onion big yellow 3 cloves garlic 1.5 tsp cumin 1.5 tsp cilantro seeds powder 1.5 tsp black pepper 5.5 tsp salt 1.5 tsp pimento shredded 1 pcs ginger fresh

Instructions

1. chop the ingredients.
2. add onion, garlic and ginger into a big pot and start to fry it until the onions are glazed.
3. put in the rest of the ingredients and let it cook on low heat for 30 mins.
4. put it in a food processor and mix it.
5. taste it and add some seasoning that you are missing.

Recipe Notes

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see also:

BBQ Sauce for Ribs and Pulled Pork