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Scotch Bonnet sauce ideas?


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#21 smariotti

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Posted 20 September 2009 - 03:14 PM

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


Coincidentally that's 5 more scorpions than I got this year, having not planted any. Next year will be a different story, however.

My Scotch Bonnets aren't scotch bonnets, I discovered. They're some other kind of pepper (likely C. annuum) mislabeled and sold at Armstrong in Novato. Bleh.

Next year I'm going to try for REAL Scotch Bonnets or maybe make the mustard sauce again using fatalii or datil.

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#22 scarpetti

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Posted 21 September 2009 - 11:19 AM

Coincidentally that's 5 more scorpions than I got this year, having not planted any. Next year will be a different story, however.

My Scotch Bonnets aren't scotch bonnets, I discovered. They're some other kind of pepper (likely C. annuum) mislabeled and sold at Armstrong in Novato. Bleh.

Next year I'm going to try for REAL Scotch Bonnets or maybe make the mustard sauce again using fatalii or datil.


Grow your own. I bought 2 plants from LONGS drugstore nursery in April and they're going crazy. They have better production than most everything else in my yard. They must like the weather here, which is almost the same as your weather.

#23 Bitterman

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Posted 04 October 2009 - 03:58 PM

I made the Berties today but used yellow habs instead of the Scotch Bonnets. It came out great. If I can figure out how to post a picture, I will post one.

#24 stabzmcgee

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Posted 24 October 2017 - 09:03 AM

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.

bonnets1.jpg

bonnets2.jpg

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!

Do you think the cooking oil is required? Did it meet the PH requirements when tested?


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#25 ShowMeDaSauce

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Posted 02 November 2017 - 12:03 PM

Im surprise no one mentioned Allspice berries, cloves or raisins? Got to be careful with the cloves though. They can get overpowering fast. The white part of a scallion also goes well in Caribbean type hot sauce.


Edited by ShowMeDaSauce, 02 November 2017 - 12:07 PM.


#26 Buzzman19

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Posted 02 November 2017 - 06:41 PM

Im surprise no one mentioned Allspice berries, cloves or raisins? Got to be careful with the cloves though. They can get overpowering fast. The white part of a scallion also goes well in Caribbean type hot sauce.

 

Dont forget "Culantro" is also common in a lot sauces from that region or at least many recipe's I have looked up and researched. 



#27 Chorizo857_62J

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Posted 14 November 2017 - 07:10 PM

I am intrigued by the recipe possibilities. These peppers are by far my favorite (for now).  I found several small bags (9 peppers each) at a local farmer's market for $1.99/bag.  Made some sauce to ferment over the winter months, and use some scraps for other stuff, but now I can't find any lately.  Must be the season shutting down. Was in the local grocery store today, and absolutely NO peppers.  Weird.  Hoping there will be some more showing up at the farmer's market soon to satisfy the short-term sauce-making fetish. 






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