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Scotch Bonnet Recipe...Thanks, RocketMan!

I took RocketMan's advice from post #10, above.  I did have to settle for regular raisins instead of golden which, I think, added to the rich color.  The combo of raisins and rum...well, IT WORKS!  A nice and sweet spiciness with a slight tangyness is what I pick up immediately before the heat kicks in.  Everyone was right, it's not too hot.  I think it will benefit from some aging, though.  Now I have to come up with a dish worthy of the sauce.  Easily my most complex and distinct sauce.
 
Chop.  Simmer.  Strain.  Simmer again.  Jar it up.
 
THE PLAYERS:
18 Scotch Bonnets
6 Jalapenos
6 cloves garlic
1/2 C. onion
1-2 handfuls raisins
1/2 yam
1/4 C. rice vinegar
1/4 C. lime juice
2 shots Myers rum
1 1/2 tsp salt
 

 
Oh yeah...
 

 
In the pot waiting for the first shot.  Last shot went in toward the end of final simmer.
 

 
Richer brown color than I expected.
 

 
Jarred.
 

 
Lovin' Spoonful.
 
 
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