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First bonnet sauce of the season

S

ShowMeDaSauce

TFMs mostly
Papa Dreadies
A few Scotch Brains
A few yellow rocotos
All seeds removed
 
Onion
Garlic
Maybe the white part of some scallions
 
Sugar
Salt
A couple whole fancy cloves
Fresh lemon thyme.....i dont usually add this but thyme is commonly used in Jamaica for cooking
A few black peppercorns
Dash of ginger powder
Probably some coriander seed
 
Cane vinegar and water 50/50 mix
Fresh lime juice to finish
 
Exact measurements later when i got it all deseeded but im hoping for around about 20oz of sauce.
 
I have more than these. The others are seed stock pods i have separated.
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90 grams TFM bonnets
45 grams Mini "Orange" and Aji Oro rocoto
45 grams Papa Dreadie
17 grams Scotch Brains
197 grams total pepper weight without seeds and most placenta removed too.
 
That should make a quart of sauce IIRC. Need to double check my previous weights for sauces.
 
 
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That sounds good.  I've made around 4 pints this year all from MOA's.  None of my others have ripened yet!
We have been using it on lots of dishes.  
Hope it turns out good.
Are you gonna ferment?
 
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I wont do a ferment until the final wave of pods. Until then its either freeze, powder or vinegar based sauce. I have a large vinegar collection :D
 
Rather fond of a fresh bonnet in my curry though. Getting some pods set aside for a quick smoke too. Not a huge fan of intense smoked hot sauce but a little is great.
 
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