Archive for the ‘hot sauce review’ Category

While learning to sail in Antigua I fell in love with Caribbean style hot sauce!

I have had a life-long obsession with hot sauce. I love, love, love hot sauce. In college I would make batches of homemade hotsauce and give bottles to my professors as Christmas presents.

When Scott and I went to Antiqua to learn how to sail last year, we stumbled upon “Suzie’s Hotsauce”. This stuff is as good as it gets. It’s light your A** on fire hot, but the flavor is so great you beg for more. After our 5 bottles of sauce ran out from our trip back home, I became obsessed with finding Suzie’s recipe.

Suzie's original hot sauce from Antigua.

This was no easy feat. I played around with many combinations until I finally stumbled on a book called “Hot Licks – Great Recipes for making and cooking with hotsauces” by Jennifer Trainer Thompson. It seems the author had stumbled upon Caribbean hot sauces when she was on a sailboat delivery to the Brittish Virgin islands and her boat had motor trouble and she was stuck in the outlying parts of the Bahamas chain. She then, too, became obsessed with this style sauce.

Jennifer, all I can say is “THANK YOU!” for getting stuck in the Bahamas so you could stay long enough to learn this basic hotsauce recipe to enlighten the rest of the world.

My "Sweet with Heat" version of the recipe above.

This recipe is slightly modified fromt the original, Jennifer Thompson “West Indian Pepper Sauce”.

Ingredients:

1. 1 ripe medium mango or papaya (the smaller version, use only 1/2 if you use the large kind)
2. 1/2  medium yellow onion chopped
3. 2 medium garlic cloves
4. 1 inch piece of ginger root, coarsely chopped
5. 5 scotch bonnet of habanero peppers, de-stemmed
6. 1/2 tsp. turmeric
7. 1 tblsp dry mustard
8. pinch of cumin, pinch of coriander
9. 1/2 tblsp honey
10. 1/2 cup water
11. 1/2 cup cider vinegar
12. 1 tsp sea salt

Puree ingredients # 1-9 in a blender. Transfer this mixture into a bowl.

Next bring the vinger, water and salt to boil in a non reactive saucepan. Pour this mixture over the mango mixture and mix well. Allow to cool before putting in bottles.

Keep the sauce in the refrigerator up to 6 weeks.

Cheers to some “sweet with heat”!

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This is a fun and easy thing to serve when you are having people over as these are universally likeable and easy to make and serve. So far I’ve made these 3 times and everyone has liked both the flavor and the heat level of the sauce. Served with blue cheese sauce, they are the perfect easy dinner or appetizer while hanging outside, entertaining friends, tailgating or watching a game. I make these for an easy dinner all the time and Scott never complains!

Oh the joy of grilling with good friends, good food and many margaritas....

Buy

1) 3lb bag of chicken drummettes. I usually buy the frozen ones and defrost when I am ready to make.

Sauce

One cup Franks Hot sauce (not that hot and is supposedly the first original buffalo wing sauce)

• 1/4 cup sriracha
• 4 chipotle peppers in adobe sauce
• 2 HEAPING tablespoons of minced garlic
• seasalt and freshly ground pepper to taste

Throw all ingredients (sans the chicken) into a gallon ziplock bag and mix in bag (you can seal the bag and shake around). Add the chicken wings.

Let the chicken marinate in the fridge for at least 30 minutes.

Cook chicken on a medium hot grill, about 10 minutes on each side (this will vary on your grill, size of wings, etc) or until done. Baste with sauce while chicken cooks.

Serve with Scott’s blue cheese dip. See recipe below.

• 12 oz. container sour cream
• 4 oz. container blue cheese (the better the cheese, the better the dip)
• 2 tblsp minced garlic
• 1 tbls spoon dry mustard
• lots of freshly ground black pepper and sea salt

Great on your spicy wings!!

No margaritas were harmed during the grilling of this recipe.

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Sriracha - a fiery Asian pleasure on anything you put it on!

Sriracha is the generic name for a Thai hot sauce named after the seaside city of Si Racha (according to wikipedia). This sauce has a hot yet slightly sweet nature about it that perfectly compliments seafood yet just about everything else. Key ingredients include hot chilis (Thai variety), garlic, sugar, salt, vinegar and quite often, fish sauce. When you go out for sushi and get a specialty roll with a chili sauce, here’s betting that its most likely sriracha or a homemade version. The name “Sriracha” is the generic name for the Thai red chili sauce, the most common “Sriracha” you will find in the US is made by Huy Fong Foods, the company owned by a Thai-American immigrant turned businessman.

This sauce compliments everything well- chicken, burgers, add it to your wing sauce. Give it a try and you’ll see why it’s become a household name.

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