I only really use bottled hot sauce during the winter when good chillies are harder to find. This is the recipe I use most at home. It could be described as a salsa. It involves no cooking and is ready in around 15 minutes. Many of the delicate flavours and temperatures of hotter chillies are lost during cooking.
The aromas and nutrition of good chillies begin to oxidise the minute the chill is cut open.
- 200g Scotch Bonnet/Caribbean/Habanero peppers
- 150 ml Aged brown rice vinegar
- 2 spring onions
- half teaspoon salt/palm sugar
- squeeze of lime
- The chillies should be washed and de-seeded, and then along with spring onions chopped very fine (brunoise, cubes of about 3 mm or less)
- Dissolve the salt and sugar in the vinegar and lime.
- Mix together with chillies. Leave covered while flavours infuse.
The heat can be adjusted by adding more palm sugar. The sauce will last 3-5 days at room temperature, flavour decreases as days pass, the chillies begin to break down. Can be added as a final seasoning to soups and stews.