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

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….

By: chandani

chandani — Fri, 12 Feb 2010 20:08:55 +0000

Really good sauce. I will make if for weekend.
chandani´s last blog ..Sponge Cake.

By: Cynthia

Cynthia — Fri, 18 Sep 2009 01:21:17 +0000

Gawd! You got my mouth running water boy!
Cynthia´s last blog ..In search of a pot!

By: Chris De La Rosa

Chris De La Rosa — Thu, 23 Jul 2009 18:24:00 +0000

Elijah, man I see the same thing happening with my daughters. Only a few days ago Kieana was out with some friends for dinner and they had a wings eating contest. Teams, but you couldn’t drink water until your team mate finished their hot wings.. she breezed through the competition.

When I cook I don;t hold back on the pepper, so they’ve grown up with “heat” as part of their diet. Man, pepper sauce recipes on the island is like family jewels!

Heidi, good luck. Do come back and let me know your thoughts when you’ve had time to try it.
Chris De La Rosa´s last blog ..Hamilton Farmer’s Market at Jackson Square.

By: Elijah

Elijah — Wed, 22 Jul 2009 19:20:00 +0000

Ahh.. Many a time I have caught the trini crowds off guard with my ability to handle heat. This looks really, really good.

My uncle used to make a pepper sauce that was green in color, but never revealed the recipe to anyone else in the family.. each aunt and uncle have their own pepper sauce recipe – and nobody will give it up!
Elijah´s last blog ..WordBoo.com Is Officially Open For Business!

By: Heidi / Savory Tv

Heidi / Savory Tv — Sun, 19 Jul 2009 22:36:36 +0000

What a gorgeous looking sauce! I may try a toned down version of it! Gorgeous blog by the way, I just came upon it today, I will be back!