Hello guys i am new to THP.
This is my first hotsauce.
I am unable to work out how to post pics so there are none for now
but help would be appreciated.
Recipe:
5 Cloves Smoked Garlic
25 Scotch Bonnets with seeds and membrane.
3 Jalapenos without seeds with membrane.
3/4 of a liter of orange juice
100 ml lemon juice
Liquid from a small coconut
3/4 of the coconut meat.
4 Bananas
Half a large mango
250g pineapple chunks with syrup
All blended up and reduced for 15 mins.
This is makes a very tropical flavoured sauce. It seems quite sweet to begin with but then the fruity
scotch bonnets and jalapenos come through and provide heat and flavour.
My next sauce will be fermented scotch bonnet with chipotle and birds eye chilli.
Any help with posting pics and hotsauce tips will be gratefully received. Also if anyone knows a good sauce of woozies in the uk i would be very grateful.
Thank You Ben
This is my first hotsauce.
I am unable to work out how to post pics so there are none for now
but help would be appreciated.
Recipe:
5 Cloves Smoked Garlic
25 Scotch Bonnets with seeds and membrane.
3 Jalapenos without seeds with membrane.
3/4 of a liter of orange juice
100 ml lemon juice
Liquid from a small coconut
3/4 of the coconut meat.
4 Bananas
Half a large mango
250g pineapple chunks with syrup
All blended up and reduced for 15 mins.
This is makes a very tropical flavoured sauce. It seems quite sweet to begin with but then the fruity
scotch bonnets and jalapenos come through and provide heat and flavour.
My next sauce will be fermented scotch bonnet with chipotle and birds eye chilli.
Any help with posting pics and hotsauce tips will be gratefully received. Also if anyone knows a good sauce of woozies in the uk i would be very grateful.
Thank You Ben