Hot Sauce Reviews and Spicy Food Blog » Scotch Bonnet

West Indian Cusine Pepper Sauce Recipe

Chris — Tue, 07 Feb 2012 01:30:25 +0000

Indian food is a favorite of millions of people all around the world. The sauces and spices that they use are such a different combination than the western world is used to, but using their unique blend of spices you can bring out a ton of flavors in chicken and veggie dishes. Here is a great recipe to try when making Indian inspired dishes at your home.

This West Indian Pepper Sauce is extremely hot so a little bit goes a long way. When preparing this recipe you will want to protect your hands and eyes from any splatters because working with hot peppers can irritate your skin, eyes and sinuses. This is used primarily as a condiment.

West Indian Pepper Sauce

1 fresh mango, pitted and chopped
1 large onion, finely chopped
1 large clove of garlic, chopped
4 large Scotch Bonnet hot peppers, seeds removed and chopped with care
1″ long piece of ginger root, chopped
1/2 teaspoon turmeric spice
2 teaspoons of dry mustard
1/4 teaspoon cumin
1/4 teaspoon coriander
1 tablespoon honey
1/2 cup vinegar
1/2 cup tap water
1 teaspoon salt

In a large blender container combine together the chopped mango, onion, garlic, Scotch Bonnet Peppers, ginger root, turmeric, dry mustard, coriander and honey. Puree the mixture on high until all ingredients are chopped and well blended together. In a large saucepan combine together the vinegar, tap water and salt. Bring this mixture to a boil and then pour it over the first mixture that you prepared in the blender. You will need a large deep mixing bowl to do this and please be careful to not splash the mixture out of the bowl. Let mixture sit on countertop to cool and then place a lid on top and refrigerate. It should keep in the refrigerator for a couple of weeks.

Baron Blazing Hot Pepper Sauce Review

Carl — Mon, 23 Jan 2012 00:05:06 +0000

Baron Blazing Hot Pepper Sauce is a useful piquant sauce. The pungent aroma helps enhance the sharp tang and the slight burn of the scotch bonnet peppers used to craft this sauce. Besides the scotch bonnets, this sauce contains nothing but vinegar, some salt, and a few spices. Many of these piquant sauces are made using cayenne or similar peppers, so I was happy to taste the scotch bonnets here.

In my book, the use of the scotch bonnets is what sets this sauce apart from other similar sauces. They give it a little better kick than most of the piquant classified sauces I’ve tasted, and I absolutely love the flavor of the scotch bonnet, so I find myself using this sauce frequently when I eat anything of the Mexican persuasion. The rich red color of this sauce is appealing and the flavor is smooth, providing a perfect complement to these foods.

It’s also a great addition to a pot of chili and a nice side companion to guacamole dip. A generous amount of pepper seeds floating throughout this sauce gives it a good texture and adds to the overall presence of the heat. Pure, simple ingredients make this a perfect sauce for someone who wants to go traditional and doesn’t look for a lot of overkill in the hype department. There are no fancy packages or gimmicks. Baron Blazing Hot Sauce is simple sauce made hot.

Buy Baron Blazing Hot Pepper Sauce

West Indian Pepper Sauce Recipe

Chris — Sat, 31 Dec 2011 23:50:32 +0000

For some pepper lovers the hotter the sauce the better. The West Indies has been known to have very hot peppers and the pepper sauce there is used like a condiment much like we use Tobasco. For the natives of the Caribbean Islands, being without the pepper sauce is a crime.

I know many of our readers enjoy hot, spicy pepper sauces so I found an easy recipe that you would enjoy with your Caribbean style foods.

West Indian Pepper Sauce Recipe

(makes about 4 cups pepper sauce)
Ingredients:
•   2lbs wiri wiri pepper or scotch bonnet peppers (stems removed)
•   1 green mango or 2 large cucumbers, peeled and diced
•   1 head of garlic, peeled
•   3 tsp salt
•   1/2 cup vinegar

Directions
1.   Rinse peppers and remove all stems
2.   Add about 1 cup of peppers to a blender with a little bit of mango or cucumber, a little bit of vinegar and garlic, blend until smooth.
3.   Repeat process until all ingredients are used up and sauce is smooth and not watery (it should have a tomato/pasta sauce texture).
4.   Store sauce in a mason jar. Should last up to 6 weeks refrigerated

I saw many other recipes for a West Indies style pepper sauce, but this one seemed more cultural and definitely easy on the ingredient side. The flavor is in the traditional island style and it will taste wonderful with your favorite jerk meats. Give it a try next time you plan an island meal.

Bello Hot Pepper Sauce

Chris — Tue, 20 Dec 2011 02:33:16 +0000

Any good chilihead knows that trying different pepper sauces is the best part of loving the pepper flavor and developing your taste buds for the taste differences. It is amazing the different types of flavors that you can create with simple ingredients and some kicking hot peppers. Here is an interesting one that you may want to check out called Bello.

This hot sauce is manufactured by Perry W. Bellot, LTD which is a family owned business that has been making their famous hot sauce for over 40 years. The Bello Hot Pepper sauce is one of the most popular hot sauces used throughout the Caribbean.

The Bello Hot Pepper Sauce is made with Scotch Bonnet Peppers, mustard; onions; vinegar; salt and spices that are native to the Dominica. If you like it HOT and SPICY then this sauce is for you because the sauce is made with one of the world’s hottest pepper…the Scotch Bonnet! This is a chunky version of their Special Pepper sauce and includes the seeds of the pepper too (see below).

The Bello Company also manufactures two other flavors that are sure to excite your taste buds and they are the Special Pepper Sauce that includes the Scotch Bonnet, Papaya and local spices. This is the Milder version of the Scotch Bonnet sauce, if you will. Another Bello’s Sauce is called The Green Isle and it contains Cayenne peppers and it is a creole twist to a Louisiana Cajun style hot pepper sauce.

The Bello Pepper Sauces can be used in a variety of fish, meat, poultry and even in delicious cocktail drinks. The company also makes a line of fruit drink concentrates, jams, beverages and bay rum.

If you are looking for something different, try the Bello Hot Pepper Sauce for a change and enjoy a taste of the island with your next meal!

Scotch Bonnet Pepper Sauce with Onion and Garlic

Chris — Fri, 02 Dec 2011 00:53:44 +0000

The Scotch Bonnet pepper is also known as the Caribbean red pepper is a favorite in Caribbean cuisine as well as West African, Jamaican, and other Caribbean islands. Lovers of the Scotch Bonnet pepper enjoy the spicy flavor and look for different ways to use this unique looking pepper.

Here is one great recipe that works with several types of meat and dishes.

Delicious Scotch Bonnet Pepper Onion Garlic Sauce Recipe

1 teaspoon vegetable oil
9-10 fresh Scotch Bonnet Peppers, chopped and seeded
3 Jalapeno Peppers, chopped
3 garlic cloves, minced
1/3 cup onion, finely chopped
3/4 teaspoon salt
1 cup water
1/8 cup of vinegar
1 1/2 tablespoons granulated sugar

In a large saucepan saute the Scotch Bonnet Peppers, Jalapeno Peppers, garlic and onion in the vegetable oil for approximately 4-5 minutes…until they are semi-soft and the onions are translucent. Pour in the 1 cup of water and cook the mixture over medium heat for 10-13 minutes or until vegetables are soft and fork tender. Remove from heat and let cool for 40 minutes.

Pour mixture into a large blender container and process until mixture is smooth. Place mixture into an airtight container and refrigerate for up to one week.

This sauce is delicious on chicken, buffalo wings or try it on lamb chops.

If you love Caribbean flavor and can find Scotch Bonnets in your area, give this sauce a try. This pepper has a unique flavor and is about mid-range on the Scoville Scale running from 100k to 300k in heat. So next time you are in the mood for a unique, spicy delicious pepper sauce, you will enjoy this one.

What is a Scotch Bonnet Pepper and how is it Used?

Chris — Fri, 22 Jul 2011 00:00:27 +0000

Every country has specialty peppers that grow well in that particular climate and are used in local dishes lending to the unique flavors for the area. The Scotch Bonnet pepper is one of those peppers.

Found normally in Caribbean areas like Jamaica, Barbados and Haiti, as well as West Africa, the Scotch Bonnet is considered a very hot pepper, ranging on the Scoville Scale from 100,000 to 350,000 units. The Scotch Bonnet has a very distinct flavor and is used in traditional Caribbean dishes, especially in pork and chicken jerk recipes, making a true flavor statement. Also used in traditional West African dishes and island fare, you can taste the difference a scotch bonnet brings to the dish.

This pepper ranges in color from green to red and one need to handle them much like any other pepper. Covering your hands and scraping out the membranes and seeds. The seeds carry most of the heat and many recipes in the Caribbean and West African cultures do use them in food preparation.

Locally, some stores many carry Scotch Bonnets, but more than likely it will be found in specialty stores. If you are partial to Caribbean foods or enjoy jerk rubs, growing a plant in your home is also an option for the freshest fruit.

Heartbreaking Dawns 1498 Trinidad Scorpion Hot Sauce

Chris — Mon, 18 Jul 2011 00:00:44 +0000

1498 Trinidad Scorpion Hot Sauce – The name 1498 comes from the year Columbus landed on Trinidad soil.

Check out these Ingredients: Trinidad Scorpion peppers, Scotch Bonnet peppers, cider vinegar, apricot preserves, blueberries, carrots, honey, onion, soy sauce, sea salt, garlic, ginger, & white pepper.

Yes, that’s right apricots and blueberries. To accent the burst of floral notes from the Scorpion Peppers they’ve created a full journey of flavors that includes Apricot, Blueberry and Carrot. This sauce reflects a full gallery of taste sensations, with a bold high heat, that will compliment every and any dish you can think up!!

Buy Heartbreaking Dawns 1498 Trinidad Scorpion Hot Sauce

How to Sun Dry Your Own Chili Peppers

Chris — Sat, 09 Jul 2011 00:13:41 +0000

Pepper harvest will soon be on us and peppers can get a little prolific. Here is a great way to sun dry and preserve your harvest for future use when the neighbors just won’t take any more from you.

Supplies Needed:

Baking Sheet or Small Clean Window Screen
Clean Bath/Beach Towels or Clean Bed Sheets
Vinyl or Plastic Gloves (for handling the chili peppers safely)
Paring Knife and a Cutting Board
Clothes Pins or Small Clamps

Rinse your chili peppers under cool running water and pat dry with a towel. Using a knife, slice open the chili pepper length-wise, without cutting through the other side of the pepper. Use your knife to remove the membranes from the pepper and discard them immediately into the trash.

For the next step you can use a clean metal baking sheet or a small window screen. Lay your sliced open peppers (cut side down) onto your surface in a single layer, leaving 1/2″ of an inch between each pepper to allow the air and heat to circulate around them. Take your tray outside early in the morning and lay it where the sun can hit it all day long. At dusk, bring your tray indoors or cover it with a towel or bed sheet to protect it from critters during the night. (It is helpful to use clothes pins or clamps to secure my towels to the baking sheet/window screen). Early the next day place your tray back in the sunlight and flip your peppers over so that the “sliced” side is now facing up. You will want to continue this process for a few days until your peppers are done drying.

Your peppers are done drying when no more moisture remains in them. Their flesh will be dry and brittle and should crumble easily. Once they are done drying, place them in an airtight canister for storage and later usage.

Hot Sauce is Not Just Hot Sauce

Chris — Mon, 06 Jun 2011 00:00:07 +0000

I know that is hard to believe but hot sauces are not all alike. Sure they are made with vinegar and spice and all things nice, but just like any other food item, there is a large difference in many of them especially regional products like Mexican Hot Sauce or Asian Sauces.

Many people think that hot sauces are interchangeable but each one has its place within the type of food they were created for. Take the hugely popular Tapatio Mexican hot sauce. While this is actually a California brand, it is shipped throughout Mexico and the west. This type of product is made to enhance foods with a spicy jalapeno hot pepper flavor such as rice and beans and Mexican soups, seafoods, and the like. Valentina is another popular Mexican hot sauce. Both of these are made from red pepper with vinegar but they are not exceedingly hot. They are considered by many to be more a flavor enhancer.

If you are looking for a more garlic hot pepper flavor, try the Siracha Hot Sauce from Thailand, sometimes known as the Rooster. Some say this is more of a sweet hot sauce than a spicy hot sauce but that could be more from the garlic and sugar. It is in a class of its own and it is a staple in Asian restaurants and any kitchen that makes Asian food on a regular basis. The flavor is truly unique.

If you live in the South, then you are never without Tobasco hot sauce. Made from the tobacco pepper, this is a staple in most of the southern homes as well as most of the US homes, I am sure. Tobasco is the main hot sauce used in southern spicy cooking as it has a unique flavor all its own. Its mild pepper sauce is something we all grew up on and we enjoy it on eggs, in biscuits, in fried chicken and in many of our food staples. Heck, Tobasco could be a food group all on its own with its popularity in the US.

Next time you are looking for a hot sauce, grab a few new ones and try them out with different foods and see how they taste and enhance your foods. A few shakes could make a huge difference and a new level of enjoyment.

Peppers Are Not Just For Lunch & Dinner

Chris — Sat, 04 Jun 2011 00:00:05 +0000

If you love peppers, then you know that peppers are not just for lunch and dinner. They can be enjoyed for snacks and for breakfast too! Here are some thoughts on how to expand your enjoyment with peppers.

When it comes to using peppers in breakfast dishes, the two you will probably use the most are the green, yellow or red bell pepper and the hot spicy red chili pepper. If you like a sweet and mild pepper taste, use the bell pepper and if you want a spicy kick to your dish then use red chili peppers.

Breakfast: Peppers are wonderful when used in breakfast casseroles; egg and meat stir-fry’s; breakfast burritos; breakfast quiches; egg and cheese soufflés or try them in your favorite omelet recipe. I am sure you have had peppers added to your home fries and even hash. By adding peppers, you are bringing out the flavor in your dish as well as adding some wonderful color to your meal making it more appetizing.

Snacks: Raw peppers are a great healthy snack that you can serve to your family with a variety of vegetable dips, salsas, hot sauces or eat them plain for a beautiful fresh taste of summer.

Regardless of how you add peppers into your diet, you are adding wide variety of healthy fruits that are going to love your body in a good way. Enjoy some peppers everyday.