1 teaspoon vegetable oil
18 fresh Scotch Bonnet peppers, sliced and seeded
6 fresh jalapeno peppers, sliced
6 cloves garlic, crushed
1/2 cup minced onion
3/4 teaspoon salt
2 cups water
1/4 cup white balsamic vinegar
2 tablespoons white sugar
In a large sauce pan over medium-high heat, combine oil, peppers, garlic, onion, and salt; cook for 5 minutes, stirring frequently.
Pour in water, and cook for 20 minutes, or until the ingredients are soft. Stir frequently. Remove from heat, and allow mixture to cool to room temperature.
Transfer the mixture to a blender, and puree until smooth. Pour in vinegar and sugar; blend until mixed. Keep refrigerated .
Leave some of all the Scotch Bonnets with seeds for a spicier sauce. Replace the Scotch Bonnets with habaneros or jalapenos for a “milder” sauce – or if Scotch Bonnets are not available in your area.
Use peppers of the same color when available, to keep the sauce a consistent color.
Look no further: AllSpice now carries Hellraising Hot Sauce.
This range of hot sauces are made by a Des Moines native (who now lives up in Minneapolis). AllSpice is proud to be the exclusive source for these spicy sauces.
There are 3 sauces to choose among:
- Green Fever (hot) is Serrano chile pepper and lime, and the mildest of the 3. It has a bright citrus flavor with a sharp heat.
- Sweet Suffering (hotter) is pineapple and habañero chile pepper, with a little onion and garlic thrown in for good measure. This one is great with the sweet and the heat.
- Triple Inferno (very hottest) is habañero, jalapeño, and serrano chile peppers, and Rory says “this is my personal favorite.”
Rory says: “We are super stoked to be the only shop in Des Moines offering Hellraising Hot Sauces.”
Hellraising Hot Sauces are in stock now, and are $7 a bottle.
3 dried Ancho chiles (about 2 oz)
1 Tbsp Crushed Pasilla Chile
1 1/2 Cups fresh orange juice
3 garlic cloves
2 Tbsp Extra Virgin Olive Oil
3/4 tsp Kosher Salt
Heat a dry griddle or heavy skillet over moderate heat until hot but not smoking and toast chilies, 1 or 2 at a time, pressing down with tongs, a few seconds on each side to make more pliable.
Wearing rubber gloves, remove stems, seeds, and veins.
In a blender, purée the toasted chilies with remaining ingredients until the mixture is completely smooth.
Sauce may be made 2 days ahead and chilled, covered.
Great with shrimp, chicken and pork!