Jamaican hot sauce

[Peasie]

Featured in today's NYT Here's the recipe:

<div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: New York Times</div><div class="ubbcode-body"><span style="font-weight: bold">Darren Lee’s Pepper Sauce</span>

Time: About 5 minutes

When I wrote to Darren Lee, asking him for his pepper sauce instructions, he wrote back saying that of course he couldn’t give me his family’s actual fourth-generation recipe. He agreed, though, to the gist, and I pass it on to you. Good luck, and keep your hands away from your eyes!

<span style="font-weight: bold">1 pound Scotch bonnet peppers, stemmed and seeded
White vinegar
Salt and pepper to taste
Garlic to your liking. </span>

Put peppers in a blender, and add vinegar until it comes three-quarters of the way up the peppers. Add salt, pepper and garlic, and blend until desired consistency.

Yield: A bowl’s worth. </div></div>

[Tulip]

Re: Jamaican hot sauce

That one looks relatively simple and similar to a Trini peppa sauce I tried:

1 teaspoon salt
4-6 cloves garlic
20 habanero or scotch bonnet peppers (use any hot pepper you like and can tolerate)
3/4 cup vinegar
1 cup roughly chopped cilantro
4 mild peppers (banana, Cubanelle, Hungarian Yellow, Biscayne Sweet.. etc)

Recipe and Pics

It tastes somewhat like the Grace scotch bonnet sauce. It's really hot (a little goes a long way) but not the burn the taste buds off your tongue hot like say Tabasco sauce. It's more of a blow your nose hot.

[Peasie]

Re: Jamaican hot sauce

Tabasco sauce has a nice flavor and it's not that hot.

Not sure I'd want cilantro in my scotch bonnet pepper sauce although I love cilantro.

[Tulip]

Re: Jamaican hot sauce

You in a different class if you don't think Tabasco is hot. I won't have my eggs without it, but I still think it is hot just a different kind of hot,

Cilantro is a substitute for shadow benni. I juice up the cilantro in the blender and it adds a good flavor. I too am a fan of cilantro.