Homemade Peppersauce

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Homemade Peppersauce

Homemade pepper sauce is my mom's master piece. I am so proud to share this recipe with my visitors. We use the scotch bonnet hot peppers and we purchase them from our local market. We get the scotch bonnet hot peppers in different colors - red, yellow and green. Makes the pepper sauce look real pretty.

My mom loves pepper sauce, she must have some whenever she is having her meal. But she has a problem though, with eating other people's pepper sauce if it is not cooked. She gets a belly ache.

Ingredients
1 small head of garlic
20 raw hot scotch bonnet peppers
1 carrot
1/2 green paw paw or small cristophine)
1 teaspoon salt
1 teaspoon curry powder
1 teaspoon mustard
1 pair of disposable gloves
1 teaspoon Acetic Acid
1 tablespoon Sodium Benzoate (preserving powder)
1 tablespoon Arrowroot¹ powder

Method
As you will notice I have a pair of disposable gloves listed as one of the ingredients items. The main reason for this is that when working with hot peppers, you have to be very careful not to accidently pass your hands over your eyes. So to avoid this, I recommend that you clean the peppers using a pair of disposable gloves.

Clean the peppers: wash them thoroughly, discard any that may be spoilt or damaged. Remove the stems if there are any on the peppers. Cut each peppers in four pieces and place the cleaned cut peppers into a large bowl.

Clean the garlic and carrot. Cut up the carrot and paw paw or cristophine and put these ingredients into the bowl with the scotch bonnet peppers. Transfer these ingredients to a food processor and blend.

In a small bowl, add half cup of water and the curry powder. Mix well. Put a deep pot on the stove to heat, pour in two tablespoons of oil, two garlic cloves and allow the garlic to fry. Add the curry water. Let the curry water simmer for about two minutes and pour in the blended peppers and vegetables.

The arrowroot is used as a thicken agent for the pepper sauce. Add the arrowroot powder to half a cup of water. Mix well. Add the diluted arrowroot mixture to the pepper sauce and mix well for a few minutes - until the pepper sauce thickens. If the arrowroot mixture is not mixed in well into the pepper sauce, it forms a lump in the pepper sauce.

Allow the pepper mixture to cook for about 30 minutes.

Add the Acetic Acid, in four ounces of water. Mix well. After the pepper sauce is cool, add the preserving powder and the diluted Acetic Acid. These two ingredients are to preserve the pepper sauce. Mix well. Add the mustard when the pepper sauce is cool. Bottle and refrigerate. Please note that the homemade pepper sauce can be left in a cupboard without spoiling because of the preserving powder and Acetic Acid.

Read more about the creator of this recipe - my mom - CLICK HERE!

¹What Is Arrow Root? Arrowroot, or arrowroot starch, is a powdery product made from the arrowroot plant, a starchy tropical root. The plant is dried and ground up to make the powder, which is primarily used as a thickener in the kitchen, much like cornstarch. adsense300x250textandimage

Much like cornstarch, it is an excellent thickening agent. It has about twice the thickening power of regular flour. Unlike cornstarch, however, arrowroot is completely flavorless and will not impart a starchy taste into puddings or other dishes that it is used to thicken.

Another reason that arrowroot is called for in recipes is that it is extremely digestible, moreso than regular wheat flour. It can be used in cookies and crackers as a substitute for part of the flour, and you can find "arrowroot biscuits" in stores that are often said to sooth the stomach. It is also a very popular ingredient in gluten-free baking. Still, it's primary use is as a thickener. To use it, it must be mixed with some cold water before being added to a hot liquid to prevent clumping.

Preserving Powder, Sodium Benzoate

Sodium benzoate is a highly effective preservative. It is widely used for preserving foods, beverages. Common food uses include fruit juices and fruit salads, jellies, salad dressings, and sauces.