Introducing Queenie’s ‘Hell’s Flame’ Hot Sauce, a fiery concoction hailing from the vibrant culinary traditions of the West Indian island of St. Vincent. This hot sauce isn’t for the faint of heartโit packs a serious punch ๐ฅ. Crafted with care and a dash of daring, this recipe promises to ignite your taste buds with its intense heat and bold flavors.
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Description:
Prepare yourself for an explosion of flavor with this scorching hot sauce. To achieve the perfect balance of heat and tang, it’s crucial to allow the vinegar to cool to room temperature before infusing it with the fiery scotch bonnet peppers. Additionally, be sure to let the sauce cool completely before storing it in the refrigerator. For those seeking a milder experience, simply dilute the sauce with either boiled water or cooled vinegar to suit your preference.
Recipe Category: Caribbean
Keywords: Low Protein, Low Cholesterol, Healthy, Less than 60 Minutes
Nutritional Information (per serving):
- Calories: 72.3
- Fat Content: 0.7g
- Saturated Fat Content: 0.1g
- Cholesterol Content: 0mg
- Sodium Content: 7mg
- Carbohydrate Content: 13.9g
- Fiber Content: 3.1g
- Sugar Content: 4.9g
- Protein Content: 1.6g
Yield: 2 liters
Now, let’s dive into the tantalizing steps to create this culinary masterpiece:
Ingredients:
- 1/2 – 2/3 scotch bonnet pepper
- 1 1/2 teaspoons salt
- 1 cup vinegar
- 1 tablespoon curry powder
- 1 christophene
- 2 onions
Instructions:
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Prepare the Vegetables: In a large saucepan, combine 3 cups of water with the chopped christophene and onions. Sprinkle in half of the salt.
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Simmer: Bring the mixture to a gentle boil, ensuring to add more water if needed to prevent it from drying out. Allow the vegetables to simmer until they are tender and infused with flavor.
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Add Vinegar: Once the vegetables are soft, pour in the vinegar, stirring gently to incorporate it into the mixture.
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Cover and Boil: Cover the saucepan and bring the contents to a rolling boil. This will help to meld the flavors together while intensifying the aroma.
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Cool: Remove the saucepan from the heat and allow the mixture to cool to room temperature. This step is essential for ensuring that the peppers retain their potency without overwhelming the sauce.
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Infuse with Heat: Carefully add the scotch bonnet peppers to the cooled mixture, stirring well to distribute the fiery essence evenly throughout the sauce.
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Reheat: Return the saucepan to the stove and bring the sauce to a boil once more. This final heating step helps to infuse the sauce with the intense heat of the scotch bonnet peppers.
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Final Cool Down: Once the sauce has reached a boil, remove it from the heat and allow it to cool completely. This will allow the flavors to meld and intensify, resulting in a truly unforgettable hot sauce experience.
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Bottle and Store: Transfer the cooled hot sauce into clean, sterilized bottles, ensuring to leave some headspace to accommodate any expansion. Seal the bottles tightly and store them in the refrigerator or freezer until ready to use.
Prepare to embark on a culinary adventure like no other with Queenie’s ‘Hell’s Flame’ Hot Sauce. Whether you drizzle it over your favorite dishes or use it as a daring dip, this fiery concoction is sure to leave a lasting impression ๐ฅ๐ถ๏ธ. Enjoy responsibly and savor every spicy moment!
