Why, hot sauce, of course. So easy to make, you can pour it into a bottle and name it after your favorite partner in heat. I love Caribbean-styled sauces, which provide a sweet heat, and are made with scotch bonnet peppers (also known as Mrs. Jacques’ Behind in Guadaloupe). Here’s an easy one, excerpted from HOT SAUCE! (Storey Publishing). I call it “She Simmers” (I also make a Caribbean-styled sauce called Jump Up and Kiss Me — which works.)
6 fresh Scotch bonnet peppers or habaneros
1/2 cup fresh OJ
1/2 cup cheap white vinegar
2 tablespoons lemon juice plus 2 tablespoons lime juice
1 teaspoon salt
2 teaspoons black pepper
4 garlic cloves, minced
2 tablespoons fresh minced ginger
1 tablespoon curry powder
1 teaspoon allspice
1/2 teaspoon fresh nutmeg and 1/2 teaspoon cinnamon
Stem and seed the habaneros, reserving the seeds. Whirl all ingredients in a blender and puree until silky. Taste and add seeds if you want to ratchet up heat. Simmer in a saucepan on the stove for 10 minutes or so, then let cool and poor into bottles. Makes 2 cups. (Note: given the heat of the capsaicin that is contained in the membrane of the chile and its power to sting your eyes, etc., it’s best to use rubber gloves when working with chiles, or at the very least washing your hands thoroughly afterwards and being careful not to scratch where it itches!)
Jump Up and Kiss Me 