Sunday, April 10, 2011

Inner Beauty hot sauce

Oh, what could inspire this freaky creation, but a traditional recipe still bound to its locale. @RobZoneNet texted me with his review: "that hot sauce fucking rocks". You could write restaurant reviews, Rob, m'boy.

It's Caribbean in origin, with Creole and Indian influences, and hotter than hell. There are unlikely flavor pairings (unless you inhabit a shanty in Trinidad) in mustard and mango, inflamed by habanero, and infused with curry, brown sugar and allspice; lordy, my mouse waters as I write this recipe. Oh, all those  exquisitely painful meals with fatty meats and grilled vegetables!

I've been perfecting this recipe for almost 20 years. There's nothing like outside of the islands. You can do this all in a blender, except cracking the allspice; it has to be whole - ground will not do.
  • 1 fresh mango, meat cut from the pit and skin; or, if you're in a hurry, you can get decent but lesser results from 8 ounces of mango nectar; once I found a jars of cut fresh mango in a market cooler.
  • 12 habanero peppers with seeds; remove the stems
  • 3/4 cup prepared spicy mustard
  • 1/4 cup brown sugar
  • 1/4 cup cider vinegar
  • 2 tablespoons savory curry paste; curry powder is not nearly as good
  • 2 tablespoons salt 
  • 8 allspice seeds, whole, cracked in mortar and pestle
  • 6 ripe serrano or cayenne peppers will add an interesting color accent; but you'll hardly notice the extra heat
Pulse the blender until peppers and allspice are very fine. Makes a little over a pint, lasts a long time in the fridge.

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