Jess Hot Sauce - Flavourful & Spicy Condiments
Preparation Time 40 minutes, Makes two 4 cups or 4 jars of 250 ml
The “Jess”, is named for Jessie, my sister, who gave us this recipe. She, in turn, got it from a friend, who claims it is a Caribbean recipe. I have no doubt this recipe’s origin is the Caribbean but recipes tend to change when they get passed around. This version is not an exception because we have made our own modifications.
Jessie recommends Scotch Bonnet peppers. Although some of us at home do eat Scotch Bonnets on occasion, everyone finds them a little too spicy hot and prefer something weaker. For this reason and to give the sauce a broader appeal to family and friends, we choose to use chilli peppers. You use the type of “Hot Peppers” of your choice. The hotness of your sauce will depend on the type of hot pepper you choose to use. Use scotch bonnets for a very hot sauce. Use chilli peppers if you want a hot but milder version, but there a number of other hot pepper varieties to choose from. Use sweet peppers if you want to avoid any spiciness, your sauce will still be tasty.
The original recipe calls call for anchovies. There is something about adding raw or cured fish to a sauce that will sit on a pantry shelf or in a refrigerator for some months that we do not trust. For this reason, we replace the anchovy with dried seaweed. The “fresh sea flavour” people like in their seafood are in anchovy, mussel or crab but it is not created by these sea animals. It is created by the sea plants, eaten by sea animals, and travel up the food chain. We choose to go directly to the source and use ground dried seaweed.
- 4 cups, 1000 ml Hot Peppers of your choice, stems removed
- 9 to 12 cloves Garlic
- 6 tbsp, 90 ml white wine or red wine vinegar Vinegar
- 3 tbsp, 45 ml Mustard
- 3 tbsp, 45 ml Tomato paste
- 1 tbsp, 15 ml dried seaweed, grind nori or kelp
- Add all the ingredients in your blender or food processor.
- Chop, grind or blend to reach the consistency if wish.
If you have not worked with hot pepper before, it is best to wear gloves to prevent transferring the heat generating phytochemicals to sensitive parts of your body like your eyes and nose. Using gloves is a must when handling very hot peppers like Scotch Bonnets.
Creamy, rich, delicious as a condiment, spread or dip, try our version of the traditional chickpea 'Hummus'.
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