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Hot Pepper Sauce

Fiery hot sauces are legion in the Caribbean, and most contain habañeros (Jamaicans call them 'scotch bonnets' for their bell-like shape). A good way to use habañeros is by making up a pepper sauce. Because the heat of individual peppers can vary enormously (even those from the same plant), homogenizing them into a hot sauce makes it easier for you to assess the amount of heat to add to any dish. Use this in sauces, marinades, and stews, or sprinkle sparingly on meats, fish and rice dishes.

Source and licence

"Hot Pepper Sauce" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Hot_Pepper_Sauce, revision 4519045), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Hot_Pepper_Sauce&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).

Read the original CC-BY-SA-4.0 Revision 4519045

What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.

Associated with Caribbean by a tradition spanning countries: Caribbean (confidence 0.6). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. Blend all ingredients to whatever consistency you desire.
  2. Heat to boiling and simmer for 15–20 minutes.
  3. Spoon the cooked sauce into a preheated preserve jar and seal.
  4. Leave the jar in a cool, dark place for one month (at least) to develop a good flavour.