Comments on: An insane hotsauce for the brave and daring!

By: Lisa Young

Lisa Young — Thu, 26 Jan 2012 11:06:56 +0000

I've made pepper sauce before, but never with orange juice. I usually put all the other ingredients in it. I tried the orange juice version without my family knowing, they are not open to change, and my husband commented this was the best batch of pepper he tasted. Our little secret right.
Lisa

By: Eric

Eric — Sun, 31 Jul 2011 00:00:21 +0000

Just made this and I must say it's awsome. I used super chilies because I have hundreds of them right now. That may have changed the flavor from what the habs would be like, but it is still spoon licking good. The wife and daughter don't like it too hot, so I used 5 good sized chilies and they still think it is too hot, I like it, so more for me. Thank you for this receipe.

By: Gordon

Gordon — Mon, 11 Jul 2011 05:08:35 +0000

Tried this as my first foray into hot sauce creation and I must say that it does not disappoint! It’s nice and sweet at the beginning with a good bite at the end, and the medley of flavors is wonderful!

By: basdai gopaul

basdai gopaul — Sun, 13 Mar 2011 03:31:39 +0000

this one is really good,mouth watering.

By: Candi

Candi — Wed, 09 Mar 2011 00:56:06 +0000

Hi Chris,
Just stumbled across your blog. It is wonderful! I've already seen lots of stuff I need to try. Do you have a recipe for tamarind (or as we say "tambran") sauce by any chance? I can't find a good one anywhere. Help!

By: Ris

Ris — Tue, 30 Nov 2010 17:34:07 +0000

Old folks in Trinidad always recommend to use plastic spoons or forks when dishing out pepper sauce…to prevent moulds, etc…not sure how true it is..never tested it out..

By: jumbieg

jumbieg — Sun, 31 Oct 2010 11:02:13 +0000

To be honest I have no idea. I still have a batch in the fridge that's in good condition and it's now 1 day before November and the date of the recipe is July 2009. Did you ever use a "used" spoon or fork to get some out? This would explain why.

By: Partridge

Partridge — Sun, 31 Oct 2010 10:03:18 +0000

Any ideas why this started growing mould on it after being in fridge for 2-3 weeks – is it meant to last? Jar and lid was sterilised properly in oven before I put the sauce in. Thanks.

By: ccg

ccg — Sat, 30 Oct 2010 03:30:13 +0000

Thanks for sharing this Chris.
I've never made pepper sauce before, but this recipe makes me want to give it a try. Now I just need to get my hands on a nice ripe mango….. =)

By: Usha (Sona)

Usha (Sona) — Wed, 04 Aug 2010 21:30:46 +0000

Hey Chris,

Great recipe, since I am the peppersauce lady in my family here in Toronto I will definitely be trying it as it has a twist that I would not have thought of. You definitely have to try putting some bhandhaniya (some people call it cilantro or shadow benne) to give it that Trini flavour. The best green seasoning ever.

By: Maureen

Maureen — Tue, 13 Jul 2010 20:43:17 +0000

Looks real nice. I will pass this on. Thanks

By: jumbieg

jumbieg — Wed, 23 Jun 2010 21:58:46 +0000

Dave, glad you like the recipe. Have you tried using a griddle pan or an electric griddle? The flat cooking surface should work (in theory).

By: Dave

Dave — Sat, 19 Jun 2010 18:18:51 +0000

Thanks so much for this recipe. I'm visiting Trinidad now and have been looking for a pepper sauce recipe I can make when I'm back in the US that doesn't involve christophene, green mango, or pawpaw, all of which are difficult to get one's hands on.

Now all I have to do is figure out how to make buss up shut without a tawa and I'll be set

By: jumbieg

jumbieg — Thu, 17 Jun 2010 02:45:50 +0000

20 habs.. now you're talking.

By: ChiliHead

ChiliHead — Sun, 30 May 2010 16:06:38 +0000

hey man just want to say this is a nice sauce; just finished my batch and i'm making a next one! I put about 20 habs tho lol. I like it hot!!!!

By: jumbieg

jumbieg — Sun, 18 Apr 2010 00:11:32 +0000

Not to high on the heat scale, but with the mango and orange juice, it's packed with some nice flavours.

By: nina

nina — Sat, 10 Apr 2010 11:49:20 +0000

I just love pepper sauce. I haven't come across one that was too hot for me. I am going to prepare this one and share with friends and family who aren't as "heat" tolerant.

By: jumbieg

jumbieg — Wed, 31 Mar 2010 13:39:34 +0000

Ruth, to be honest, I don;t know if the texture will remain the same. As when I cooked it first, the sauce had a bit of a creamy consistency. I'd love to know the outcome though. BTW I still have a 1/4 jar in the fridge. So it does keep well in the fridge and it''s now been over 8 months. Lost some of the heat though.

By: ruth phillips

ruth phillips — Wed, 31 Mar 2010 13:16:17 +0000

hi chris, ruth here, I intend to try this sauce . one question though can u cook after blended?

By: admin

admin — Mon, 15 Mar 2010 02:38:10 +0000

Wendy. At one point i was alone with the hotsauce at our home as well. Those days are now gone, so too the little pepper sauces I have. Our girls put that stuff on just about everything they eat.

Thanks for the suggestions as well.

happy cooking

chris…

By: admin

admin — Mon, 15 Mar 2010 01:54:20 +0000

Lal..thanks for taking the time to comment. much appreciated.

happy cooking

chris…

By: lal

lal — Fri, 12 Mar 2010 21:30:05 +0000

great stuff chris,i really like the spicy recipes.some one suggested that you use some ingredient for a longer shelf life.great going pal.

By: Wendy

Wendy — Wed, 10 Mar 2010 20:28:54 +0000

My mouth is “watering”! We use peppersauce sparingly in our house as I am the only one who really uses it. My husband and son say it does not agree with them. Cooking it will help to preserve it by sterilizing it.
I think the green sauces are made with lots of shadon bennie (spelling?). Also green pawpaw or papaya can be used and these additions ‘tone’ down the heat.
Thanks.

By: admin

admin — Thu, 04 Mar 2010 22:34:40 +0000

taramatteelalla, yes, the mango is a bit strange at first, but the flavour is real nice. Since I cooked it, it lasted a bit long. However I did have to put it in the fridge just to be sure. Yes, I agree, vinegar would help as well.

all the best and happy cooking

chris…

By: taramatteelalla

taramatteelalla — Thu, 25 Feb 2010 11:41:18 +0000

hi Chris how ya doing, this certainly isanew twist to making {pepper sauce} as we Trini like to say using a ripe mango or is it a half ripe mango, interesting, but what did you do to stabilise the sauce for use for a longer period, because you are using a ripe mango….. but I guess the flavour will be amazing, you just could try using a green one as well wih bhandhaniya, and some vinegar to ensure a longer shelf life. bye for now and continue showcasing the flavours of Trinidad its doin a lot for us in places like Canada and North America. bye….