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Scotch Bonnet sauce ideas?


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#1 smariotti

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Posted 10 September 2009 - 10:41 AM

I'm starting to get some Scotch Bonnets off my plant now, and since I only have one small plant I don't have a lot of room to experiment.

Does anyone have a go-to caribbean style scotch bonnet sauce recipe I could try? I like the Barbados / Bajan style sauce you find at the southern end of the island chain. Mustard is a key ingredient down there.

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#2 imaguitargod

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Posted 10 September 2009 - 03:22 PM

Carrots+ Scotch Bonnets+Vinegar=Caribean Sauce. ;)

#3 Badger

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Posted 10 September 2009 - 03:58 PM

This is a good recipe - I've tried it myself. It calls for huge amounts, but it's easy to reduce the numbers. http://www.trinigour...r-sauce-recipe/
Do what thou wilt shall be the whole of the Law. ... Love is the law, love under will

#4 scarpetti

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Posted 12 September 2009 - 04:25 AM

Badger, I keep stumbling upon that same recipe. It's like she's making it for a whole village!

Anyways, I've been looking for bonnet recipes too. I want to try to recreate the "Busha Browne's Pukka Hot Pepper Sauce". But hotter!

And, Badger (Mr. Peanut) if your into Mr. Peanut memorabilia PM me so I can tell you about my grandmother inlaw!!!!

#5 The Hot Pepper

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Posted 12 September 2009 - 04:37 AM

Burnin' Colonel Mustard Sauce

10 Scotch Bonnets
5 oz. shallots
1 tbsp. mustard powder
1/4 lb. grated horseradish
2 tsp. tumeric powder
6 cloves garlic
1/2 cup vinegar
1/2 cup lager
1 oz. molasses
2 teaspoon salt

:cheers:


#6 Scorpion

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Posted 12 September 2009 - 06:42 AM

Burnin' Colonel Mustard Sauce

10 Scotch Bonnets
5 oz. shallots
1 tbsp. mustard powder
1/4 lb. grated horseradish
2 tsp. tumeric powder
6 cloves garlic
1/2 cup vinegar
1/2 cup lager
1 oz. molasses
2 teaspoon salt


Nice! Another one that is a bit different is:

12 scorch bons
20 grams mustard
30 grams Pineapple
5 grams ginger
5 grams Garlic
30 grams treackle
Then 25% of tl in lime juice

we use a very similar sauce for white meats ...its larvely!
Winner Hot Pepper Award:
1st and 2nd Bhut Jolokia Sauce and 3rd place Garlic Sauce
www.scorpionchilli.com.au

#7 Scorpion

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Posted 12 September 2009 - 06:43 AM

Of course scorch bons are a new hybrid lol!
Winner Hot Pepper Award:
1st and 2nd Bhut Jolokia Sauce and 3rd place Garlic Sauce
www.scorpionchilli.com.au

#8 P. Dreadie

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Posted 12 September 2009 - 06:57 AM

Yet another and one I like

Home Style Inner Beauty Hot Sauce Recipe
Ingredients
12 fresh habanero chiles — roughly chopped
1 ripe mango — peel, pit, mash
1 cup cheap yellow prepared mustard
1/4 cup brown sugar — packed
1/4 cup white vinegar
1 tablespoon prepared curry powder
1 tablespoon ground cumin
1 tablespoon chili powder
salt and freshly cracked black pepper — to taste

This style of hot sauce, widely used in the West Indies, is basically habanero peppers (also known as Scotch Bonnets), fruit, and yellow mustard, with a few other ingredients thrown in. Use this recipe as a guideline. Habaneros are at the top of the chile pepper heat scale, so feel free to substitute other peppers of your choice. Funnel the sauce into an old pint liquor bottle.

Peace ,
P. Dreadie

#9 POTAWIE

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Posted 12 September 2009 - 10:01 AM

Of course scorch bons are a new hybrid lol!


Sounds like my "Scorched bonnet" hot sauce made from roasted SBs;)
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#10 scarpetti

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Posted 12 September 2009 - 10:10 AM

Burnin' Colonel Mustard Sauce

10 Scotch Bonnets
5 oz. shallots
1 tbsp. mustard powder
1/4 lb. grated horseradish
2 tsp. tumeric powder
6 cloves garlic
1/2 cup vinegar
1/2 cup lager
1 oz. molasses
2 teaspoon salt


A 1/4 lb grated horseradish? Really? Or is that a typo?

#11 Badger

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Posted 12 September 2009 - 11:58 AM

Does seem like a lot doesn't it? I wouldn't mind though - I love the stuff. Great recipes everyone - I'll be copying these out. Thanks!
Do what thou wilt shall be the whole of the Law. ... Love is the law, love under will

#12 smariotti

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Posted 12 September 2009 - 08:31 PM

This is a good recipe - I've tried it myself. It calls for huge amounts, but it's easy to reduce the numbers. http://www.trinigour...r-sauce-recipe/


Yeah, this was great! Thanks for the link. I had some difficulty adjusting proportions downwards to where I could use 5 scotch bonnets I'd picked from my plant, but here's what I came up with:

Bertie's Small Batch

5 Yellow Scotch Bonnets
1/2 cup yellow onions chopped
2 tbs fresh ginger, chopped
1 tbs fresh garlic, chopped
1/4 cup white vinegar
3 tbs yellow mustard
1 tbs cooking oil
1/4 tsp kosher salt

Procedure-wise, I followed the recipe exactly.

I had it on chicken sausages and a hot dog in place of mustard and it was phenomenal. I made it for a weenie roast at my sister in law's and they loved the sauce so much I gave them the bottle.

Posted Image

Posted Image

Thanks for the link! I'm going to be experimenting with this scotch bonnet sauce a good bit and will post what I come up with!

#13 P. Dreadie

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Posted 13 September 2009 - 03:25 AM

This isn't really the recipe section but this one sure fits in here. This is an old recipe I got years ago and I love it. I really like the use of fruit with the pasta. This would work with almost any mustard based Habanero/ Scotch Bonnet sauce.

PASTA FROM HELL

3-4 Tablespoons Finely chopped Habanero (to taste, this amount will be HOT)
*Or 3/4 Cup Inner Beauty Hot Sauce or other mustard based Habanero sauce
2- Tablespoons olive oil
1- Yellow onion, diced small
1- Red Bell pepper, diced small
2- 2 Green (firm) Bananas, sliced
1- Small can Pineapple tidbets
Juice of 3 Oranges
Juice of 2 Limes
1/4 Cup or more chopped Cilantro
1- Tablespoon Butter
1/4 Cup or more grated Parmesan Cheese
1 pound Fettuccini

Mix juices and pineapple.Taste for sweetness vs tartness and adjust with brown sugar.
Saute Onion and Bell Pepper until tender.Add juices and pineapple.Add hot sauce and
simmer for 5 minutes.Add Cilantro, simmer 1 minute.Add sliced Bananas and simmer
for 1-2 minutes.Don’t over cook Bananas.Mix in cheese and top off the cooked Fettuccini.
Salt and black pepper to taste.

You can add Mango, papaya anthing you want to try.

Peace ,
P. Dreadie

#14 The Hot Pepper

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Posted 13 September 2009 - 04:43 PM

I searched for a Bajan recipe and posted it, if it had too much horseradish, not my fault :shocked:

I did alter it a bit though, but the horseradish was there.

:cheers:


#15 Badger

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Posted 13 September 2009 - 06:45 PM

Yeah, this was great! Thanks for the link. I had some difficulty adjusting proportions downwards to where I could use 5 scotch bonnets I'd picked from my plant, but here's what I came up with:

Bertie's Small Batch

5 Yellow Scotch Bonnets
1/2 cup yellow onions chopped
2 tbs fresh ginger, chopped
1 tbs fresh garlic, chopped
1/4 cup white vinegar
3 tbs yellow mustard
1 tbs cooking oil
1/4 tsp kosher salt

Procedure-wise, I followed the recipe exactly.

I had it on chicken sausages and a hot dog in place of mustard and it was phenomenal. I made it for a weenie roast at my sister in law's and they loved the sauce so much I gave them the bottle.

Posted Image

Posted Image

Thanks for the link! I'm going to be experimenting with this scotch bonnet sauce a good bit and will post what I come up with!


Glad you like it buddy. It's a beautiful colour too! Sounds like you're gonna have some orders coming in.
Do what thou wilt shall be the whole of the Law. ... Love is the law, love under will

#16 The Hot Pepper

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Posted 14 September 2009 - 02:02 AM

Nice one. Awesome color.

:cheers:


#17 scarpetti

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Posted 15 September 2009 - 05:34 PM

Yeah, this was great! Thanks for the link. I had some difficulty adjusting proportions downwards to where I could use 5 scotch bonnets I'd picked from my plant, but here's what I came up with:

Bertie's Small Batch

5 Yellow Scotch Bonnets
1/2 cup yellow onions chopped
2 tbs fresh ginger, chopped
1 tbs fresh garlic, chopped
1/4 cup white vinegar
3 tbs yellow mustard
1 tbs cooking oil
1/4 tsp kosher salt

Procedure-wise, I followed the recipe exactly.

I had it on chicken sausages and a hot dog in place of mustard and it was phenomenal. I made it for a weenie roast at my sister in law's and they loved the sauce so much I gave them the bottle.

Posted Image

Posted Image

Thanks for the link! I'm going to be experimenting with this scotch bonnet sauce a good bit and will post what I come up with!


I made this yesterday. I used 9 Scotch Bonnets and 2 Trinidad Scorpions. I also added 2 tbl spoons of brown sugar. It came out killer. IT'S HOT!

#18 smariotti

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Posted 17 September 2009 - 03:17 PM

I made this yesterday. I used 9 Scotch Bonnets and 2 Trinidad Scorpions. I also added 2 tbl spoons of brown sugar. It came out killer. IT'S HOT!


Sweet!

Where you getting your scorpions? Your own plants? Man, I wish I'd planted more interesting peppers this year.

#19 scarpetti

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Posted 18 September 2009 - 01:04 PM

Sweet!

Where you getting your scorpions? Your own plants? Man, I wish I'd planted more interesting peppers this year.


They were from my own plant. I only got 5 scorpions off of it this year. Very disappointing grow season for me this year!

#20 scarpetti

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Posted 18 September 2009 - 06:26 PM

Nice! Another one that is a bit different is:

12 scorch bons
20 grams mustard
30 grams Pineapple
5 grams ginger
5 grams Garlic
30 grams treackle
Then 25% of tl in lime juice

we use a very similar sauce for white meats ...its larvely!


Grams in weight or volume? When it comes to metrics, most of us Americans are stupid.




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