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Honey Caribbean Red Hab/Datil Dipping Sauce

This particular recipe is made using a fermented mash of Caribbean Red Habanero peppers and garlic,which is posted in the making hot sauce forum. In the past I have used Aji Limon, Chocolate Trinidad Scorpion, Yellow 7 pot.   So any mash, fermented or cooked, works out well.
 
I really like the flavor of Datil peppers, but I have not had the best results growing them in the past, and so I try and stretch my stock of Datil pods and powder by combining them with other peppers.
This is probably my favorite dipping sauce, and was inspired by a commercial Datil grilling sauce that when available, I purchase regularly. I use it nearly every day, with variations at times, on almost everything eat.
 
I canned a half gallon batch earlier today....

 
...and thought I'd share my recipe with others.

[SIZE=12pt]  [/SIZE]
[SIZE=12pt]  Honey  Caribbean Red Hab/Datil  Dipping  Sauce[/SIZE]
[SIZE=12pt]24 oz. organic tomato paste[/SIZE]
[SIZE=12pt]24 oz. honey[/SIZE]
[SIZE=12pt]8 oz. Braggs raw apple cider vinegar *[/SIZE]
[SIZE=12pt]6 oz. Caribbean red fermented mash *[/SIZE]
[SIZE=12pt]6 cloves garlic *[/SIZE]
[SIZE=12pt]2 oz. carrots *[/SIZE]
[SIZE=12pt]1 medium Vidalia onion *[/SIZE]
[SIZE=12pt]3 oz. water *[/SIZE]
[SIZE=12pt]4 TBS Brown sugar[/SIZE]
[SIZE=12pt]3-1/2 TBS Datil powder[/SIZE]
[SIZE=12pt]Fresh lime juice (4 limes)[/SIZE]
[SIZE=12pt]6 TBS sorghum molasses[/SIZE]
[SIZE=12pt]1-1/2 tsp sea salt[/SIZE]
[SIZE=12pt]1 tsp ground coriander [/SIZE]
[SIZE=12pt](*) combine and puree in a blender[/SIZE]
 
[SIZE=12pt]Pour pureed ingredients in a pan and slowly bring to a low simmer.[/SIZE]
[SIZE=12pt]Blend each of the other ingredients to the mixture one at a time and slowly bring to a boil.[/SIZE]
[SIZE=12pt]Allow to simmer at a low boil for 10-15 minutes uncovered, stirring “very” often.[/SIZE]
[SIZE=12pt](the longer you boil and reduce, the thicker the sauce)[/SIZE]
[SIZE=12pt]Pour into pint jars and water bath 20 minutes.[/SIZE]
[SIZE=12pt](Makes 4-1/2 pints)  [/SIZE]
 
Variations:
 When serving,try blending a TBS or so of Dijon mustard into a couple ounces of sauce.
Also, little dash of bourbon adds a nice touch as well (but [SIZE=medium]I suppose [/SIZE][SIZE=medium]that could just be a Kentucky thing )[/SIZE]
[SIZE=medium]CM [/SIZE]
 
 
 
 
 
Much appreciated Josh...I shared a quart with a close friend, and kept one for myself.
Our stock is almost depleted, since it shows up at every meal,so another batch with some fresh pods from the garden will be in the mix very shortly.(although I must admit I'm running very short on Datil dust)
CM
 
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