Foodiva's Kitchen: (Almost) Wordless Wednesday - Scotch Bonnet-Thai Chilli Apple Hot Sauce

Wednesday, October 26, 2011

(Almost) Wordless Wednesday - Scotch Bonnet-Thai Chilli Apple Hot Sauce







I went vegetable picking at my mother's farm last weekend and came back with plenty of organically grown goodies, including these super sweat-inducing Scotch Bonnets and Thai Chillies. I decided to brave it up and make a hot sauce from them - a REALLY hot sauce! You can cut down the heat by discarding half the seeds or deseeding completely (wimp!) but I left all the seeds in. And added an apple for texture. Whoooah mamma! That's all I can say :-).

A lot of sputtering and gasping for air was involved in the making of this hot sauce, but you may be pleased to know that no long-term damage was caused. At least, I hope not.

Scotch Bonnet-Thai Chilli Apple Hot Sauce

Ingredients:
1 teaspoon vegetable oil
18 fresh Scotch Bonnet peppers, sliced and seeded
6 fresh red Thai chillies, sliced
6 cloves garlic, sliced
1/2 cup onion, diced
3/4 teaspoon salt
2 cups water
1/4 cup distilled white vinegar
2 tablespoons white sugar
1 apple, peeled, cored and sliced
1 lime, juiced

Method:
1. In a large sauce pan over medium-high heat, combine oil, peppers, garlic, onion, and salt; cook for 5 minutes, stirring frequently.
2. Pour in water and apples, and cook for 20 minutes or until the ingredients are soft. Stir frequently. The mixture should reduce down a bit. Keep an eye on it so it doesn’t burn or dry out too much. When it starts to look like it might dry out, add about 1 to 2 tablespoons of extra water.
3. Remove from the heat, stir in vinegar, sugar and lime and allow to cool.
4. Meanwhile take your glass jars/bottles and sterilize by either boiling in water or heating in the oven for 5 minutes.
5. Transfer the mixture to a blender, and puree until smooth. Add the sauce to your sterilized jars, seal and allow to cool completely. Keep refrigerated.

Notes:
Leave some of some or all the seeds in 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 to keep the sauce a consistent color.

Once opened store the sauce in the refrigerator. The sauce should keep for several months unopened and at least 12 weeks once opened and refrigerated.

28 comments:

Dzoli said...

Hot vlog:) Great job:)

Foodiva said...

Thanks, Dzoli! Yes, it's literally spicy HOT...LOL.

Foodness Gracious said...

I bet you I could polish it off :) Hey I cant get the video to work :(

Foodiva said...

I bet your stomach would explode afterwards! LOL. Aww...no video? Check FB, or maybe it's time for a system upgrade, hmm....

Foodness Gracious said...

It's working now, I love your videos, your a natural! I sooo need to try making one...

Foodiva said...

Ger, if you need any help, just holler!

Vicki Bensinger said...

My mouth is on fire just reading these ingredients. Now will your kids try this?

Ei said...

I don't even have to taste it to know that sauce is waaaay out of my league. It would probably make me cry.

Foodiva said...

Vicki, my 13-year old son eats this hot sauce with me...but very, very cautiously. We both get a kick out of the tongue-in-flame sensation!

Foodiva said...

Ei, it will probably make you MORE than cry, that much I can guarantee! I can only eat a quarter teaspoon of this hot sauce in one sitting. Profuse sweating and a numb mouth inevitably follows :-).

yummychunklet said...

Pretty and spicy applesauce! Yum!

'Le ricette dell'Amore Vero' di Claudia Annie said...

che bontàààààààààààààààààààà!!! complimenti, un bacio!

Trix said...

YUM! Love hot sauce, esp on a fried fish sandwich. Oh holy moley yes. I love that heat. And it looks like your wordless Wednesday posts are about as wordless as mine, lol!

Tina said...

Ha-this is one way to feel the burn without exercising! That title says it all. A quarter of a teaspoon in one sitting.. I wonder how many calories it burns off...

Cucina49 said...

Sweet and spicy--the perfect combination!

Jenny VintageSugarcube) said...

Wowza! I have never thought of a spicy applesauce before. Soooo up my alley. You are bloody brilliant my friend. Bloody brilliant. :)

Carolyn said...

Wow, Maya, this sounds wonderful! Scotch bonnets are hot hot hot, so I bet the apple helps offset that heat. Yum!

Foodiva said...

@yummychunklet and Claudia Annie, thank you!

Foodiva said...

Trix, we should start a Mouthful, Wordful Wednesday series! LOL.

Foodiva said...

Tina, if I really worked that way, don't you think I'd be making and eating this sauce the whole time? Exercise and me are more often than not reluctant friends... haha.

Foodiva said...

Cucina49, this is my favorite type of combo!

Foodiva said...

Jenny, and I never thought of this as an applesauce with chillies in them! Ooh, thanks for making me see it in a different way :-).

Foodiva said...

Carolyn, to be honest, I don't think even 10 apples will do much to offset the heat. The Thai chillies were as equally spicy....aaak! Worth the kick, though.

Cheap Ethnic Eatz said...

oh great idea! I would be a whimp and remove most seeds.

Lora said...

Fantastic flavors to spice up an old favorite!

Lori Lynn said...

That is some serious sauce. Sounds like a great combination of flavors.
LL

Spicie Foodie said...

Hi Maya, So I showed my husband this post. He read the recipe/post, looked at the pictures then turned to me and said "I'm sorry, I've fallen in love" LOL :) He is a total chili head and now he wants me to make it exactly like your recipe. I told him he was crazy, because I'm a whimp and can't take that kind of heat. So he said fine I'll make it myself :) So I'll let you know when he or I make it.

motherrimmy said...

Fantastic pictures and hot sauce. I really like the idea of apple and lime.

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