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Pepper sauce
INGREDIENTS
- 1 3/4 cups white wine vinegar - 1 1/4 cups water - 1/4 cup granulated white sugar - 3 Tbsp plus 1 Tbsp kosher salt - 1 Tbsp plus 1 tsp coriander seeds - 2 tsp chopped fresh habenero chile (from 1 stemmed & seeded) - 12 (4 inch) thyme sprigs - 2 (2 to 3 inch) slices unpeeled fresh ginger Additional Ingredients: - 25 fresh Scotch bonnet chiles (about 12 ounces), stemmed and roughly chipped (about 1 1/2 cups) - 1/3 cup plus 2 Tbsps peeled medium garlic cloves (from 1 to 2 garlic heads)
- 1 3/4 cups white wine vinegar - 1 1/4 cups water - 1/4 cup granulated white sugar - 3 Tbsp plus 1 Tbsp kosher salt - 1 Tbsp plus 1 tsp coriander seeds - 2 tsp chopped fresh habenero chile (from 1 stemmed & seeded) - 12 (4 inch) thyme sprigs - 2 (2 to 3 inch) slices unpeeled fresh ginger Additional Ingredients: - 25 fresh Scotch bonnet chiles (about 12 ounces), stemmed and roughly chipped (about 1 1/2 cups) - 1/3 cup plus 2 Tbsps peeled medium garlic cloves (from 1 to 2 garlic heads)
DIRECTIONS:
1. Make the spice pickling liquid: combine vinegar, 1 1/4 cups of water, sugar,.salt, coriander, habanero, thyme, and ginger in a medium pot; bring to a boil over high heat. Remove from heat; let cool completely, about 30 minutes. Pour through a fine wire-mesh strainer into a bowl. Transfer to a sterilized 24 ounce jar with a tight-fitting lid. 2. Process Scotch bonnets, garlic and 1 cup spice pickling liquid in a food processor until smooth, about 2 minutes, stopping to scrape don sides as needed. Transfer mixture to a separate sterilzed 24 ounce jar with a tight fitting lid. Place a sheet of wax paper on top of jar, seal lid. (*The wax paper prevents the vinegar from reacting with the lid AND definately avoid using a copper pan). Let peppa sauce stand at room temperatire in a cool, dark place for 24 hours. Transfer jar to refrigerator. Spice pickling liquid and peppa sauce can be kept in airtight containers in a refrigerator up to 6 months.
1. Make the spice pickling liquid: combine vinegar, 1 1/4 cups of water, sugar,.salt, coriander, habanero, thyme, and ginger in a medium pot; bring to a boil over high heat. Remove from heat; let cool completely, about 30 minutes. Pour through a fine wire-mesh strainer into a bowl. Transfer to a sterilized 24 ounce jar with a tight-fitting lid. 2. Process Scotch bonnets, garlic and 1 cup spice pickling liquid in a food processor until smooth, about 2 minutes, stopping to scrape don sides as needed. Transfer mixture to a separate sterilzed 24 ounce jar with a tight fitting lid. Place a sheet of wax paper on top of jar, seal lid. (*The wax paper prevents the vinegar from reacting with the lid AND definately avoid using a copper pan). Let peppa sauce stand at room temperatire in a cool, dark place for 24 hours. Transfer jar to refrigerator. Spice pickling liquid and peppa sauce can be kept in airtight containers in a refrigerator up to 6 months.