Well here's my last sauce before the holidays. It's a "Calypso" sauce, a favorite of the West Indies. I generally don't take photos of the sauce making since thats a process in itself. The photos would just add to the production.But i thought I'd throw a few in today.
Day 1 Process
Ingredients
Red and Yellow Scotch Bonnets, Congo Trinidads compliments of Gary (Windchicken), Papayas, Chayote, Carrots, Onions, Scallions, Garlic and Ginger, tangelos, Sweet Limes, Lemons, Malt and Cane Vinegar's,Muscovado and Cane Sugars, Spices and Herbs.
Chop Papayas, Chayote, Onions, Scallions, Carrots, and finely dice garlic and Ginger. Using a microplane rasp the rind from all fruits and set aside. Juice all fruit into a container.
Add spices to a dry skillet: Jamaican Allspice, Mustard, Cumin, Fennel, Celery Seeds, Grains of Paradise, Whole Cloves. Lightly toast spices until fragrent.
Using a mortar coarse grind spices with a pestle. Wrap spices in double layer of chesecloth, tie with butchers twine. Tie together fresh sprigs of thyme.
Place the chopped ingredients along with the juice and rind into a stainless stock pot. cover slightly with water, submerge the spices and thyme bring to a boil and reduce heat to low and simmer for 1/2 hr.
Coarsely chop the Red Bonnets, set aside. Finely dice the Yellow Bonnets and the Congos
Add the Red Bonnets to the stock pot and bring to a simmer for 1/2 hr.
Remove and discard the spices and thyme. Add 1 cup of Malt Vinegar and enough Cane vinegar to bring downthe ph to 3.7..Let sauce come to room temp and put in a fridge overnite.
Day 2 Process
While sterilizing the woozies in a large separate pot, bring the sauce to a rolling boil. Continue to boil for 20 minutes. Then start the bottling process. Here's the finished product....with some other sauces that I made since the fall. Thanks for checking this out
Greg
.
.
,
Day 1 Process
Ingredients
Red and Yellow Scotch Bonnets, Congo Trinidads compliments of Gary (Windchicken), Papayas, Chayote, Carrots, Onions, Scallions, Garlic and Ginger, tangelos, Sweet Limes, Lemons, Malt and Cane Vinegar's,Muscovado and Cane Sugars, Spices and Herbs.
Chop Papayas, Chayote, Onions, Scallions, Carrots, and finely dice garlic and Ginger. Using a microplane rasp the rind from all fruits and set aside. Juice all fruit into a container.
Add spices to a dry skillet: Jamaican Allspice, Mustard, Cumin, Fennel, Celery Seeds, Grains of Paradise, Whole Cloves. Lightly toast spices until fragrent.
Using a mortar coarse grind spices with a pestle. Wrap spices in double layer of chesecloth, tie with butchers twine. Tie together fresh sprigs of thyme.
Place the chopped ingredients along with the juice and rind into a stainless stock pot. cover slightly with water, submerge the spices and thyme bring to a boil and reduce heat to low and simmer for 1/2 hr.
Coarsely chop the Red Bonnets, set aside. Finely dice the Yellow Bonnets and the Congos
Add the Red Bonnets to the stock pot and bring to a simmer for 1/2 hr.
Remove and discard the spices and thyme. Add 1 cup of Malt Vinegar and enough Cane vinegar to bring downthe ph to 3.7..Let sauce come to room temp and put in a fridge overnite.
Day 2 Process
While sterilizing the woozies in a large separate pot, bring the sauce to a rolling boil. Continue to boil for 20 minutes. Then start the bottling process. Here's the finished product....with some other sauces that I made since the fall. Thanks for checking this out
Greg
.
.
,
