Making a sweet hot sauce.

[JayT]

I had some leftover habs so I decided to make a little sauce. It is somewhat Asian I think, but maybe a little Caribbean as well. Hell, I don't know. Let's just hope it turns out good.

Ingredients. (Approximate, I don't measure)
20 orange and red habs
1 Fatalii
1 Bhut (only one of each because I don't want this to be TOO hot)
1 sweet red bell pepper
1/2 of a large Vidalia onion
1 can Roland Papaya (I know I should have gotten fresh, but I had this to what the hell?)
teaspoon grated ginger
juice and zest of one lime
rice wine vinegar
balsamic vinegar
raw sugar
sea salt
dried orange peel

Here's the pics so far.

It's simmering now. I hope it tastes as good as it smells! More pics later.

 

[JayT]

I forgot to post the pics of the bottles. This is what's left after I ate a bunch.

 

[Omri]

Oh man... that's a great color! looks delicious!

 

[Justaguy]

ok so you said like a 45 minute drive?????

 

[JayT]

Yep we are going to have to get together for some sauce swapping soon.

 

[Justaguy]

Happy Easter
Kids at their mom's til 8pm.
So time to relax. No plans sounds good but gets boring.

 

[pepperfever]

That sauce and sounds delicious, I think a lot of people will be doing versions of your recipe!!!!!

 

[JayT]

Here's that thread you asked for Nova.

 

[Nova]

Thanks Jay, i have the recipe printed out now.

I'm nearly through the jar you sent me (middle one in the top pic) and i have to tell everyone how awesome it is! A little sweet for my palate (but only a little) this stuff lends itself to just about everything i think. It goes especially well with Kangaroo sausages and Spag Bog, can just pour it on and enjoy the flavour without worrying that it's going to blow ones head off.
I can't really taste anything out of those ingrediant on their on so everything has melded together quite well too.

Flavour 8/10
Texture 8/10
Heat 6/10

Thanks again for sending this over here mate. Anyone that is thinking of trying this out i recommend that you do!