True hot sauce lovers are a brotherhood and sisterhood unto themselves.
They know that just about everything tastes better with a good shot of the stuff.
They wouldn't think of starting the day with a plate of naked eggs
or eating a bowl of chili, a burger, or a taco without shaking it all over the place.
After a while nothing seems to taste quite right without the pleasant burn of a good hot sauce.
In fact most of us like to have a small army of different varieties on call. If you're like me you get a little twitchy when you go to the fridge and realize that you're all out.
Caribbean Habanero Hot Sauce
makes about 2 cups
1/2 lb (a heaping cup) fresh pineapple, cut in chunks
1 ripe mango, peeled and cut in chunks
2 habanero peppers, rough chopped (keep the seeds and pith for most heat, remove for less)
1/2 cup water
juice of 1 lime
1 Tbsp brown sugar
1/4 tsp allspice
1/4 tsp ground cloves
1/2 tsp salt
2 Tbsp cider vinegar
- Put your pineapple, mango and habaneros in the bowl of a food processor or blender.
- Process the fruit and peppers until they are completely smooth and pureed. Scrape down the side of the bowl as necessary. Be cautious, the fumes will be strong.
- Pour the puree into a saucepan. Add the rest of the ingredients and bring up to a simmer. Simmer for five minutes. Taste the sauce and adjust the seasonings. I added more lime juice and a touch more salt.
- Put the sauce through a mesh strainer, pushing down firmly to get as much of the good sauce through as possible.
- Let cool and then fill your bottles or jars. Refrigerate, and eat within the month.