Timothy
Head Chef
Afterburner Hot Sauce
Makes 2 cups
1/2 ancho chili
1 fresh red Thai or jalapeno chili
16 Scotch bonnet or habanero chilies, orange or yellow
1 cup of coarsely chopped yellow onion
4 garlic cloves
1 tablespoon of fresh lemon juice
1 tablespoon of light rum
1 cup of distilled white vinegar
1/2 teaspoon of dried oregano
Soak the ancho chili in hot water for 30 minutes to rehydrate it.
chop the re hydrated ancho chili finely and reserve. Roast and peel the Thai or jalapeno chili, then stem, seed and chop them finely.
Stem and seed the habaneros, leaving a few seeds.
Combine the habs and the onion and garlic in a food processor and process until finely chopped.
Combine the lemon juice, vinegar and um in a nonreactive pan and bring to a slow boil.
Pour the liquid into the food processor, wear eye protection and process until a smooth, yellow/orange sauce is created.
this sauce is very spicy and will last about 6 weeks under refrigeration.
Makes 2 cups
1/2 ancho chili
1 fresh red Thai or jalapeno chili
16 Scotch bonnet or habanero chilies, orange or yellow
1 cup of coarsely chopped yellow onion
4 garlic cloves
1 tablespoon of fresh lemon juice
1 tablespoon of light rum
1 cup of distilled white vinegar
1/2 teaspoon of dried oregano
Soak the ancho chili in hot water for 30 minutes to rehydrate it.
chop the re hydrated ancho chili finely and reserve. Roast and peel the Thai or jalapeno chili, then stem, seed and chop them finely.
Stem and seed the habaneros, leaving a few seeds.
Combine the habs and the onion and garlic in a food processor and process until finely chopped.
Combine the lemon juice, vinegar and um in a nonreactive pan and bring to a slow boil.
Pour the liquid into the food processor, wear eye protection and process until a smooth, yellow/orange sauce is created.
this sauce is very spicy and will last about 6 weeks under refrigeration.
