Sizzling hot flavours from around the world.
Here are two excellent hot pepper sauce recipes, each with its own particular twist.
Moroccan Style Hot Pepper Sauce
2 tablespoons cayenne pepper
1 tablespoon ground cumin
3 cloves garlic, peeled
1 teaspoon cinnamon
1/2 teaspoon salt
200ml virgin olive oil
To make this north african inspired hot pepper sauce (and it is hot) rush the dry ingredients (everything except the oil) together using a pestle and mortar to form a paste. Cook the pepper,cumin and garlic paste in the oil on a low/medium heat for five minutes and use it sparingly as a spooning sauce over meats and roasted vegetables served with rice or couscous. Because cinnamon rapidly loses its sweet flavour, this pepper sauce is best when freshly made.
Louisiana Style Hot Pepper Sauce
150ml of distilled clear(white) vinegar
1 teaspoon sea salt
500g cayenne peppers
This is a taste of the south and my favourite cayenne pepper sauce recipe. First de-seed and chop the hot peppers. Simmer together with the vinegar and salt for ten minutes. Now blend in a food processor to a paste.
This fiery sauce should be sealed in sterilized glass jars and ‘aged’ for about 12 weeks before use. It will keep for many months (maybe years?), but once opened, it will keep for a few days in the fridge, so best to make a big batch and batch it up in lots of small jars at the outset.