Made this just today. Tastes amazing and only used one single pepper (a super hot) to make it. Made just over 2 metric cups so strictly a small batch recipe this one.... can double or triple everything for larger batch size accordingly.... Either way it's a fairly simple recipe that works surprisingly well.
Ingredients:
1 Ripe Trinidad Scorpion Butch Taylor, deseeded and sliced thinly.
2 Red Capsicums (or bell peppers), sliced into small pieces.
Half a brown onion, sliced thinly
2 cloves of garlic, crushed
1/4 teaspoon of pink Himalayan salt
1/2 cup of white vinegar
1/4 cup of Maple syrup (pure 100% canadian, NOT the artificially flavored rubbish)
3/4 Water
Method:
1. Heat frypan with a little oil on medium to high heat and fry onions and capsicums until quite soft, ensuring they don't burn.
2. Add garlic and chilli and stir in thoroughly for a couple minutes (do be careful with this step as the fumes from the chilli can be extremely overpowering).
3. Transfer pan ingredients into a blender and add all remaining ingredients.
4. Blend until everything is well combined. (A nutri bullet is extremely good for this).
5. Strain through a sieve for a smooth sauce, if a little chunky is what you're after skip this step.
6. Funnel sauce into sterilised bottles or if you want to thicken your sauce a bit, first pour it into a pot and simmer until desired thickness is reached.
I'm going to use this exact recipe again but with a Carolina Reaper once i've got a ripe one to pick =)
![20220128_102156[696].jpg](https://thehotpepper.s3.us-east-1.amazonaws.com/data/attachments/86/86948-90a67054778ae3165673c1ba5c7e3745.jpg?hash=kKZwVHeK4x)
