Wednesday, January 20, 2010

Scotch Bonnet Barbecue Sauce

Warning: Scotch Bonnets may look cute, but they pack some punch… if you placed a lit piece of Charcoal in your mouth!Do not rub your eyes when you handle these things. When eating these peppers if the taste is too much use Yogurt, or Sour Cream to cool your mouth down! Rumor has it beer helps, but that’s rubbish…Alcoholic Beverages just make it hotter!!!Scotch Bonnet Chillies

1/2 Cup Water
1/4 Cup Cider vinegar
1/2 Cup Malted vinegar
3 Tablespoons Light corn syrup
6 Ounces Tomato paste
1 1/2 Teaspoons Worcestershire sauce
1/4 Cup Dark brown sugar, Firmly packed
3 Cloves Garlic, Minced
1/2 Cup Onion, Minced
4 Each Scotch bonnet peppers, Seeded, minced
1 Each Bay leaf, Crushed
1 Teaspoon turmeric
1/2 Teaspoon Black pepper, Freshly ground
1 Teaspoon Kosher salt

1. Combine all of the ingredients in a stainless steel or enamelware saucepan.

2. Cook over medium heat, stir for 5 minutes to dissolve the sugar and blend the flavors. Do not cook longer, or the zest of the peppers lost.

3.Don’t go crazy with the sauce until you’ve tasted a little from a spoon....No reason to ruin a perfectly good meal!

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