Ingredients with Measurements:
- 10 scorpion peppers, stemmed and seeded
- 5 habanero peppers, stemmed and seeded
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 cup white vinegar
- 1/2 cup lime juice
- 1/4 cup honey
- 1 teaspoon salt
Special equipment needed:
- Food processor or blender
- Gloves for handling hot peppers
Step-by-step instructions:
1. In a food processor or blender, pulse the scorpion peppers, habanero peppers, onion, and garlic until finely chopped.
2. In a medium saucepan, combine the pepper mixture, vinegar, lime juice, honey, and salt.
3. Bring the mixture to a boil over medium-high heat, then reduce the heat and simmer for 10 minutes, stirring occasionally.
4. Remove the saucepan from the heat and let the mixture cool for 5 minutes.
5. Transfer the mixture back to the food processor or blender and blend until smooth.
6. Pour the sauce into a sterilized glass jar and let it cool to room temperature.
7. Store the sauce in the refrigerator for up to 3 months.
- Time:
Preparation time: 20 minutes
- Cooking time: 10 minutes
Temperature:
- Medium-high heat for boiling
- Room temperature for storing
Serving size:
- Makes about 2 cups of sauce
- Serving size is 1 tablespoon
Nutritional information:
- Calories: 15
- Fat: 0g
- Carbohydrates: 4g
- Protein: 0g
- Sodium: 80mg
- Sugar: 3g
Substitutions for ingredients:
- You can use any type of hot peppers you prefer, but keep in mind that the heat level may vary.
- You can substitute the white vinegar with apple cider vinegar or rice vinegar.
- You can use agave nectar or maple syrup instead of honey.
Variations:
- For a milder sauce, use fewer hot peppers or remove the seeds.
- For a smoky flavor, roast the peppers and onion before blending.
- For a fruity twist, add mango or pineapple to the mixture.
Tips and tricks:
- Wear gloves when handling hot peppers to avoid skin irritation.
- Use a well-ventilated area when cooking the sauce to avoid inhaling the fumes.
- Adjust the amount of honey to your desired level of sweetness.
Storage instructions:
- Store the sauce in a sterilized glass jar with a tight-fitting lid.
- Keep the jar in the refrigerator for up to 3 months.
Reheating instructions:
- The sauce can be served cold or at room temperature.
- If you prefer a warm sauce, heat it in a saucepan over low heat until warmed through.
Presentation ideas:
- Serve the sauce in a small bowl or ramekin.
- Garnish with fresh herbs or sliced hot peppers.
Garnishes:
- Fresh cilantro
- Sliced scallions
- Lime wedges
Pairings:
- Use as a dipping sauce for chicken wings or vegetables.
- Drizzle over tacos or burritos.
- Add to marinades or dressings for an extra kick.
Suggested side dishes:
- Grilled corn on the cob
- Black beans and rice
- Roasted sweet potatoes
Troubleshooting advice:
- If the sauce is too thick, add a splash of water or vinegar to thin it out.
- If the sauce is too thin, simmer it for a few more minutes to reduce the liquid.
Food safety advice:
- Always wash your hands and utensils thoroughly after handling hot peppers.
- Use a sterilized jar and lid to prevent bacteria growth.
Food history:
- Scorpion peppers and habanero peppers are both native to the Caribbean and are known for their intense heat.
Flavor profiles:
- This sauce is spicy, tangy, and slightly sweet.
Serving suggestions:
- Serve the sauce alongside your favorite spicy dishes for an extra kick.
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