“Trini” style Hot Pepper sauce

Hot pepper sauce

Trini style Hot Pepper sauce

  • Servings: 3 cups
  • Difficulty: Easy
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“The cuisine expresses the spirit of the chef, the spirit of the city, the country.”

“Trini’s” or Trinidadians, if you wish, are some of the greatest people on the planet. I mean all you have to do is look at my Daughter In Law and her awesome family to see I speak the truth so this particular recipe is an Homage to them and their superb cuisine.

Now as I am oft want to do I have taken the basic recipe I found on line and tweaked it based on what I had on hand and I have to say it is awesome…… it even impressed my soon to be son in law who is a hot sauce fanatic. What I particularly like about this one is that it has just enough heat to let you know it’s there but not so much that it blows the top of your head of. Of course you can adjust the heat to your own taste but for me this is perfect as is.

Cooks note: The original recipe calls for 15 Habaneros however I only had 8 from my garden and so I added 7 Sweet Heat to make up the difference.

Here’s how we do this one.

Shopping list:

  • 15 Habaneros 
  • 1 medium Mango – peeled and diced
  • 1 large White Onion – rough chopped
  • 3 Green Onions – rough chopped.
  • 2 cloves of Garlic – rough chopped
  • 1 1/2 cups White Vinegar
  • 2 Limes – juiced
  • 2 tablespoons Canola oil
  • 1/4 cup dry Mustard
  • 1 tablespoon Salt
  • 1 teaspoon Curry powder

Putting it all together:

  1. Wearing rubber gloves remove the seeds from the Habaneros and rough chop.
  2. Put the Habaneros, onions, mango and garlic into a blender or food processor.
  3. Pour in the vinegar, lime juice and Canola oil and pulse with the top on until finely chopped.
  4. With the blender stopped add the mustard powder, salt and curry powder  and blend until the sauce is smooth.
  5. Put in an airtight container and store in the refrigerator.

There you have it another “simple but tasty recipe for the grilling season and beyond.”

Until next time……..

                           Bon Appetit

 

Sweet Heat Marinade

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Sweet Heat Marinade

  • Servings: 1/2 cup
  • Difficulty: Easy
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At the beginning of the summer I got a late jump on my vegetable garden because I had not been able to build the raised bed due to the weather but here it is the middle of August and it is going gangbusters…. particularly ,the Herbs and Peppers.

With the cornucopia a mere 30 feet from the house is it any wonder that seasoning dinner has become easier?

The herbs and peppers in the picture are the stars of the marinade and they play very well together in this easy recipe.

Cooks Note:  The Pineapple Sage and Sweet Heat peppers may not be easy to find so feel free to substitute.

Here’s how we do this one.

Shopping List:

  • 1 Large Jalapeno
  • 1 Medium Poblano
  • 2 Sweet Heat peppers
  • 2 – 3 tablespoons fresh chopped Thai Basil
  • 1/8 – 1/4 cup fresh chopped Pineapple Sage
  • 4 tablespoons Honey
  • 1/4 cup Canola Oil
  • Juice of half a Lime
  • 2 tablespoons granulated Garlic
  • pinch of Salt and Pepper

Putting it all together:

  1. Seed the peppers. Place all the ingredients except the oil in a food processor and pulse a few times.
  2. With the processor running add the oil in a steady stream until it is mixed thoroughly.
  3. Use imediately or put in an airtight container and store in the fridge.

There you have it another “simple but tasty recipe for the grilling season and beyond.”

Until next time…….

                            Bon Appetit