SPICY HOT Scotch Bonnet Hot Pepper Sauce
Oct. 11th, 2012 08:48 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
yerazunisSpicy HOT Scotch Bonnet Hot Pepper Sauce
Expected time to prepare - 10 minutes prep time, then 60 minutes reflux time.
Scoville rating: 100,000 (approximate)
CAUTION: As prepared in this recipe, this Sauce is is extremely spicy (and kinda scarey to look at, too! ). As with any extreme cooking, you should consider having it prepared by an expert before attempting it on your own.
CAUTION: The recommended types and amounts of the ingredients below may cause you extreme distress should you get them into an eye or other bodily orfice undiluted. For this reason WEAR SAFETY GOGGLES and WASH HANDS CAREFULLY AFTER HANDLING THESE MATERIALS!!!
You have been warned...
Ingredients for about 1/2 liter of extremely spicy sauce
2 cups scotch bonnet peppers (chopped coarse). DANGER! THESE ARE REALLY REALLY SPICY!!!
about 1/2 cup singlemalt scotch
about 1/2 cup molasses
a Nalgene heavy-duty bottle to keep this in. Don't use a thin-walled or crappy bottle- you'll find that it gets eaten thru.
How to make it: part 1- the chopping
PUT ON YOUR SAFETY GLASSES AND FULL-FACE SHIELD! I'M NOT KIDDING!!! THIS STUFF WILL HURT WORSE THAN M.A.C.E. IF YOU GET IT IN AN EYE!!!
Do this all outdoors... it's safer.
Chop the scotch bonnet peppers coarsely... that is, into pieces the size of a fingernail. Remove seeds from inside (and sow them early next spring to grow your own scotch bonnet peppers).
Cover the peppers with barely enough 50/50 mixture of scotch and molasses to cover.
Put the mixture into a blender or other instrument of fine maceration, and puree for at least five minutes .
Allow to sit for a few minutes while the bubbles disperse.
Part 2: - The Refluxing
Do this if you want a MILDER version of the sauce. Capsaicin is slightly heat-sensitive and doing this will make the sauce less hot, but more flavorful. Take your choice- it's your own funeral, buddy.
OUTSIDE, over a portable cooker (camping stove, etc), build the following stack: a large stockpot (at least 8 quart, if not more), with the peppers-and-scotch-and-molasses in it. Then put a wok over the stockpot (concave side up) and fill the wok halfway up with ice cubes.
The idea here is that even when the scotch boils, the alcohol and capcaicin will be condensed out on the bottom of the ice-filled wok, and drip back into the mix. Thus, the alcohol effectively stays in the sauce and extracts the capcaicin efficiently from the peppers. Normally capcaicin doesn't dissolve in water; this refluxing in boiling and recondensing alcohol is much more effective at extracting these flavors.
Once you have the stack built and the ice in place, light the campstove and allow the pepper sauce to boil. Keep the wok half-full of ice (drain meltwater as needed) to keep condensing the vapors and force them to remain in the sauce. Keep this up for half an hour of moderate boiling in the sauce (yes, it's OK to peek to give it a stir and see how it's doing- but be careful! It's incredibly spicy in there!)
After half an hour, allow to cool (keep the ice-filled wok on top), and pour into a carefully labelled, clean lab-grade polyethylene bottle (NALGENE makes a good one, proof against strong acids and solvents. Just what you need here, eh? :) )
You're done.
Enjoy. Use *sparingly* till you understand just how potent a spicy hot sauce this is. (the refluxed version is milder and more flavorful than the straight-up vesion)
Yummmmy!
Expected time to prepare - 10 minutes prep time, then 60 minutes reflux time.
Scoville rating: 100,000 (approximate)
CAUTION: As prepared in this recipe, this Sauce is is extremely spicy (and kinda scarey to look at, too! ). As with any extreme cooking, you should consider having it prepared by an expert before attempting it on your own.
CAUTION: The recommended types and amounts of the ingredients below may cause you extreme distress should you get them into an eye or other bodily orfice undiluted. For this reason WEAR SAFETY GOGGLES and WASH HANDS CAREFULLY AFTER HANDLING THESE MATERIALS!!!
You have been warned...
Ingredients for about 1/2 liter of extremely spicy sauce
2 cups scotch bonnet peppers (chopped coarse). DANGER! THESE ARE REALLY REALLY SPICY!!!
about 1/2 cup singlemalt scotch
about 1/2 cup molasses
a Nalgene heavy-duty bottle to keep this in. Don't use a thin-walled or crappy bottle- you'll find that it gets eaten thru.
How to make it: part 1- the chopping
PUT ON YOUR SAFETY GLASSES AND FULL-FACE SHIELD! I'M NOT KIDDING!!! THIS STUFF WILL HURT WORSE THAN M.A.C.E. IF YOU GET IT IN AN EYE!!!
Do this all outdoors... it's safer.
Chop the scotch bonnet peppers coarsely... that is, into pieces the size of a fingernail. Remove seeds from inside (and sow them early next spring to grow your own scotch bonnet peppers).
Cover the peppers with barely enough 50/50 mixture of scotch and molasses to cover.
Put the mixture into a blender or other instrument of fine maceration, and puree for at least five minutes .
Allow to sit for a few minutes while the bubbles disperse.
Part 2: - The Refluxing
Do this if you want a MILDER version of the sauce. Capsaicin is slightly heat-sensitive and doing this will make the sauce less hot, but more flavorful. Take your choice- it's your own funeral, buddy.
OUTSIDE, over a portable cooker (camping stove, etc), build the following stack: a large stockpot (at least 8 quart, if not more), with the peppers-and-scotch-and-molasses in it. Then put a wok over the stockpot (concave side up) and fill the wok halfway up with ice cubes.
The idea here is that even when the scotch boils, the alcohol and capcaicin will be condensed out on the bottom of the ice-filled wok, and drip back into the mix. Thus, the alcohol effectively stays in the sauce and extracts the capcaicin efficiently from the peppers. Normally capcaicin doesn't dissolve in water; this refluxing in boiling and recondensing alcohol is much more effective at extracting these flavors.
Once you have the stack built and the ice in place, light the campstove and allow the pepper sauce to boil. Keep the wok half-full of ice (drain meltwater as needed) to keep condensing the vapors and force them to remain in the sauce. Keep this up for half an hour of moderate boiling in the sauce (yes, it's OK to peek to give it a stir and see how it's doing- but be careful! It's incredibly spicy in there!)
After half an hour, allow to cool (keep the ice-filled wok on top), and pour into a carefully labelled, clean lab-grade polyethylene bottle (NALGENE makes a good one, proof against strong acids and solvents. Just what you need here, eh? :) )
You're done.
Enjoy. Use *sparingly* till you understand just how potent a spicy hot sauce this is. (the refluxed version is milder and more flavorful than the straight-up vesion)
Yummmmy!