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Recipe: Caribbean jerk-style hot sauce

 

Total time: 30 minutes

Servings: Makes about 3 cups hot sauce.

Note: The sauce should be prepared in a well-ventilated area. Muscovado sugar can be found at most cooking and baking supply stores. Wear gloves while chopping the Scotch bonnet or habanero peppers because the heat in the oils can sting your hands. Wash your hands thoroughly after handling the peppers.

1 1/2 teaspoons freshly ground black pepper

3/4 teaspoon grated nutmeg

1 1/2 teaspoons ground allspice

1/2 teaspoon ground cinnamon

1/4 teaspoon ground cloves

2 tablespoons salt

1/4 cup muscovado or dark brown sugar

6 to 9 Scotch bonnet or habanero peppers, stemmed and chopped

4 teaspoons minced garlic

1 tablespoon minced ginger

2 bunches scallions, chopped (green and white parts)

Zest and juice of 4 limes

1/4 cup distilled white vinegar

1/4 cup dark rum

1/4 cup oil

1/2 to 1 cup water

1. In the bowl of a food processor, combine the pepper, nutmeg, allspice, cinnamon, cloves, salt, sugar, peppers, garlic, ginger, scallions, lime zest and juice, vinegar, rum and oil. Pulse a few times to form a coarse paste.

2. Transfer the mixture to a medium, heavy-bottomed saucepan and simmer for 3 to 5 minutes, stirring frequently, to marry the flavors.

3. Remove from heat. Place the mixture back in a food processor or blender and blend to form a smooth sauce, thinning as desired with one-half to 1 cup water. Strain if desired. To store, refrigerate the sauce in a covered glass bottle or jar.Each tablespoon: 16 calories; 0 protein; 2 grams carbohydrates; 0 fiber; 1 gram fat; 0 saturated fat; 0 cholesterol; 1 gram sugar; 195 mg sodium.

Copyright © 2014, Los Angeles Times
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