On the Sauce

Still on my carribean kick, I got the urge to try making Pepper Sauce. I just got a new emulsion blender a couple of weeks ago and was ready to try it out.

So here is a shot of the ingredients:

Vinegar, papaya, celantro, ginger, thyme, dry mustard, lemon, onion, garlic, chillies, red pepper, and curry paste.

I was supposed to use habenero chillies but the store was out of em. So I made a mix of red pepper, red hot chillies, and thai bird eye chillies.

After prepping all of the ingredients they went into a pan and were simmered for about twenty minutes.

Lemme tell you that standing over a giant pot of simmering chillies and vinegar will strip the senses from your nasal cavities and leave you feeling bleached.

After taking multiple sample tastes to tweak the ingredients I also felt a little high. Must have been the endorphin rush.

So at the end of the long arduous process, behold: 2 litres of Pepper Sauce!

As time goes by this savoury, tart and spicy sauce will mellow and grow in mature heat. Sweet sweet pain.

So what does one eat with pepper sauce? Anything you like. It goes awesome with stews, fried items, and even sandwiches. The only problem with sandwiches though is that this sauce tends to dissolve the bread quickly.

I couldn't wait to try the sauce so of course I had to hit the drive thru and get the 10 piece nuggets. Good stuff!