Dominic's Summer Hot Sauce

 Look at those beautiful peppers! Red! Ripe! Perfect to add that summer kick to everything you cook!

Why is it that peppers remind me of the summer? I think of islands, beaches, the sun, sitting in the shade with a burn, looking like a lobster and getting drunk from something that tastes like a coconut did VERY inappropriate things with a bowl of fruit and a bottle of rum. But let’s leave the beaches and bikinis behind and head to that drum cut in half, coals glowing a loving orange colour and throw on some veg!

For my hot sauce I like spice, but above spice I like flavour! If the reaction is, “Mmm this tastes great… oh my god I need a drink.” I'm doing it right.

My hot sauce starts with a citrus note that fills the mouth and gets it watering, then comes the garlic and onion, adding rich notes of BBQ and the same taste one would get from the first bite of pasta sauce. It finishes sweet and then burns a constant and sharp treat that will last for about 30 seconds on a fresh pallet.

Sounds good? Ok, let’s get those veg on the grill!

I will be using:
1 Head of garlic.
1 Large red onion
Aprox 30 Scotch bonnet peppers
Aprox 8 Red hot chili peppers
6 Lemons
1 Tbsp of brown sugar.

Garlic! Grill it! It turn as soft as butter.
(TIP: Pull off as much of the outside husk as you can.)
(TIP: BBQ, cut in half, serve with crusty bread, olive oil and a nice balsamic as an app.)

Onion! You know what happens when you throw it in a pan with butter, same thing happens on the bbq.
(TIP: Cut an ‘X’ halfway through each end so the heat can get in there.)

Peppers! Throw them on and watch them closely, as they cook, the meat will start to separate away from the waxy outside covering.
(TIP: Experiment! There’s an amazing selection of peppers out there and they taste wildly different, see what combinations you like and what works with your best dishes. I’m using Scotch Bonnet and Red Hot Chili Peppers.)

Got the veg on the grill? 

Great!  Flip those peppers and enjoy something cool to drink while you dream of the sand between your toes.

Done? Awesome! Smell that? Mmm, think of all the dishes that you could add a little spice too.
Jerk Chicken. Fried Chicken. Pizza. Curry. Burgers. Wings. Sauces. Drinks(Caesar+). Desserts. Quiche. Etc.

Pull the veg off and let them cool a little so you can touch them with your hands.
Snip an end off the red hot chilies and squeeze the meat and seeds into your container.
Pull off any stems and throw the scotch bonnets into the container too, seeds and all.
In goes the onion when it’s nice and soft.
In goes the garlic when it too is nice and soft.
Squeeze in your lemons using a wire strainer to make sure the seeds stay out.
Now add 1-2 cups of vinegar and blend with an immersion blender until you have a paste that is super hot!

The next step is completely up to you and how hot you like things. The more vinegar you add, the
less viscous and less hot it will become. If you see my picture of the container I chose, it was 1/4^th full of the chili paste and I added 3/4 vinegar.

Add a Tbsp of brown sugar or two and give it a stir.

You’re done! How easy was that!
Now go wash your hands!!
Trust me O_O