(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.