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]
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]
