Monthly Archives: November 2018

Paddy’s Apache Caribbean Hot Sauce

So what’s the deal with blazing hot sauces that kill flavour?  Come on.  Here is a recipe that combines the best of the Americas.  You can serve it right away but best to seal and let sit for 6 months to a year to age.

Paddy’s Apache Caribbean Hot Sauce

Paddy’s Apache Caribbean Hot Sauce

Sautee two large coarsely chopped white onions, one big chunk of coarsely chopped ginger, and about 5 coarsely chopped heads of garlic into massive cauldron.  Use minimal olive oil in the pan.  Like almost none.

Sautee for 30 minutes– do not burn!

Mix in the following:

4 Cayenne peppers (chopped finely)

10 Jalapeno peppers

4 Habanero peppers (chopped finely)

4 Sweet chili peppers (chopped finely)

2 tablespoons crushed chili peppers

2 tablespoons fine black pepper

Sautee for 30 minutes– do not burn!

Add in the following:

10 large chopped tomatoes and 3 chopped yellow peppers.

Add 6 large cans crushed tomatoes.

Add 1 cup white vinegar

Bring to rolling boil.  Turn off and cover.

Let sit for 24 hours.

Add 26 oz Kraken dark rum or similar

Add 1 cup brown sugar

Add copious amounts of salt to flavor

Add super secret ingredients.  (You will have to buy me  beer to learn these)

Bring to rolling boil.  Turn off and cover.

Let sit for 24 hours.

Package