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Caribbean Red (Habanero) sauce?

CaptJack

CaptJack

Last spring I was in Grand Cayman on a trip. While I was there I picked up a bottle of Ivy's Treats, (homemade) Caribbean Red sauce at the local cruise ship bazaar/market. I bought the bottle from Ivy herself. She didn't even have her own stall. She just sold her handmade pepper sauces off of a shelf in her friend's stall.
　
She had 3 pepper sauces, all made from Habaneros. One from the Caribbean Red, one from the Scotch Bonnet, & one from the regular Habanero pepper. The one made with the Caribbean Red blew the other two away in flavor. I don't know what other ingredients she had in her recipe? But I think she told me it was just the peppers, salt & vinegar (like Tabasco).
　
I only bought the one bottle :(
Now I wish I had bought every bottle she had!
　
Anyone have a recipe for a sauce similar to hers?
Have any of you ever heard of her sauces?
Do you know of any other straight Caribbean Red Habanero sauces available on the retail market?
　
thanks - CaptJack
　
IvysRedSauce.jpg

　
 
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When I tasted all 3 of her sauces only the CR had, almost a tomato-ey background?
maybe because it was a ripe 'red' pepper?
the other 2 didn't, just a green pepper flavor

no, no garlic tint

but, now that I think about it...
I think smoking the CR peppers first and adding garlic would be two great improvements on her recipe.
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I grew Red Caribbean Habs 2 years ago . I turned most to mash & canned which I can now use to make hot sauce, wing sauce,etc. These peppers were lots hotter than orange habs,& I think more flaverfull Seeds came from Burpee, I didn't see them offered this year
 
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chilidon said:
I grew Red Caribbean Habs 2 years ago . I turned most to mash & canned which I can now use to make hot sauce, wing sauce,etc. These peppers were lots hotter than orange habs,& I think more flaverfull Seeds came from Burpee, I didn't see them offered this year
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I've been growing the Caribbean Reds for some time now. I may have originally acquired them from Burpee, who knows, or remembers..........lolI agree they are actually my favorites for making a red hot sauce. Those combined with Congo Trinidads steps the flavor up a notch.I know there are many folks here that swear by the Orange Yucatan Hab, and I've grown it but in my opinion the Reds have the better taste and heat...Greg
 
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Thinking about trying to cross a C.R. with a Fatalii for next year. Will have to look into whether or not they will cross. :thinking: :drunk: 3 day weekend for this 3rd shifter started @ 7am. made a bottle run and now to play in the kitchen. New ideas flowing hard lately.
 
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Here's some photos from last year

IMG_1694.jpg


These are the Red Savina's that (in my opinion) taste "ditchy dirty" on their own but pack a punch when added to "anything" ...fresh, smoked or powdered...

IMG_1853.jpg


Here's some Caribbean Red's......citrusy scent and flav with an upfront tropical bite

IMG_1711.jpg


and here's the Congo Trinidads......juicy, smokey...bonnet like flav and scent...another ideal "Red" for sauce making.......all 3 varieties are quite different

Greg
 
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