Tuesday, November 2, 2010

Hot Sauce

Non-usable pepper part
I picked out the hottest peppers I could find; a mix of habanero and scotch bonnet. About 2/3 were red varieties and 1/3 yellow or orange.
800g hot peppers
60g sugar
50g garlic
50g apple cider vinegar
8g salt

Pepper flesh
De-seed and de-vein the peppers so that you have a pile of just their flesh. Blend this with the sugar, garlic, vinegar, and salt.

This recipe relies on removing all of the parts of the pepper which contain capsaicin but no flavor. They make the sauce hotter and dilute the flavor. I think about it like this, using just the flesh means a higher ratio of flavor molecules to capsaicin molecules.


Plate that hot sauce!
Fried stuff (fritto misto) with firecracker sauce (mayo+hot sauce)



JBrown said...

Still following the blog, and I am still impressed. Keep it up.

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