Oriental Assassin Hot sauce
Curious how to make your own hot sauce? Me too! But whatever you do, dare to experiment. This Oriental Assassin hot sauce was one of my latest experiments that made me happy. It's a sweet and slightly sour mango sauce heated with some Purple Naga Viper and Scotch Bonnet. The Assassin stings in the end so beware!
Servings 1 bottle (+-300 ml.)
Equipment
- Kitchen gloves
- Weck bottle
Ingredients
- Hot peppers at taste For this recipe I used 1 purple naga viper and 1 yellow scotch bonnet pepper.
- 1 pc. Lemongrass
- 2 thumbs ginger thinly sliced
- 2 kaffir limes for zeste and juice
- 4 cups water
- 1 cup sugar
- 200 gr mango jam
- 1 Tbsp tapioca flour
- 1 sip cider vinegar
Instructions
- Roughly cut the peppers and smashed lemongrass. Toss it in a pan with the thinly sliced ginger and zeste of 2 kaffir limes. Bake them for a minute until they release their flavors. Make sure they don't burn.
- Quench with the water and add the mango jam and sugar. Let gently simmer until you get a light syrup texture.
- Sief the tapioca flour and resolve it in some lukewarm water. Add to the syrup and let simmer for a couple more minutes.
- Bring to taste with some kaffir lime juice and cider vinegar to your own desired taste.
- Once the hot sauce has your desired thickness you can use it as a glaze on your ribs (if you can stand the heat) or serve it as a dipping sauce.
If you have some leftovers, you can bottle this sauce and store it in the fridge for 1-2 weeks. Have fun.
Notes
WARNING: always use gloves when working with hot peppers! Watch out you don't touch your eyes or other sensitive body parts after handling the peppers. Work in a well ventilated kitchen.
Tip: if you want the sauce a bit less hot you can add another type of peppers. Or you can reduce the amount. Make sure you don't lose any flavor while doing this. You can look out for some flavorful peppers.