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Gluten Free Sauces & Condiments

Double Smoked Peach Scotch Bonnet Pepper Sauce.

2 Comments on Double Smoked Peach Scotch Bonnet Pepper Sauce.

With some of the BEST peaches in the world (say hi Georgia) grown in the orchards about a 30 minute drive away from me, from time time I do put them to use use in my kitchen. Admittedly I’m not a fan of Peach (pie, drink, ice cream, cobbler etc), however, with the addition of Scotch Bonnet peppers… it the perfect combination for a wicked pepper sauce (hot sauce). Add a kiss of smoke and look how you just elevated the ting!

You’ll Need…

3 large ripe peaches
18 Scotch Bonnet peppers
2 tablespoon brown sugar
1/2 teaspoon sea salt
1 cup white vinegar
2 cloves garlic (crushed)
1/2 teaspoon dry mustard (powder)
1/2 lemon (juice)

Notes! If doing this recipe gluten free, please go through the full list of ingredients to ensure they meet with your specific gluten free dietary requirements. Remember to wear gloves and wash your hands IMMEDIATELY after with soap and water. In the video below I explained why I prefer using a food processor and not a blender in making this peach scotch bonnet pepper sauce.

Set you grill to 350 F and grill/smoke the peaches (cut in half and stone removed). It really doesn’t matter if they’re place skin or cut side down. In my case I used my Traeger Smoker and went with apple wood. Any fruity wood will be great.

While the grill/smoker does it’s thing, wash the peppers, remove the stems and give them a rough chop. Besides Scotch Bonnet peppers, you may also use Habaneros as they have a lovely kick along with an undertone of fruitiness.

Once the peach halves comes off the grill and they cool enough to handle, give them a rough chop as well.

May I recommend that you vent your kitchen as the scent/fumes from the peppers can potentially choke you. Especially when you open the food processor.

Place all of the ingredients in the food processor and pulse until you achieve a texture you like. Add more white vinegar if you find that it’s a bit too thick.

As explained in the video below, I then set my smoker to 180 F (it’s called Super Smoke on the Traeger). I then poured the peppersauce into a wide (explained in the video) heatproof dish and smoked it for one hour. The goal with the 2nd layer of smoke was to gently kiss the pepper sauce. However if you prefer a more pronounced smoke flavor, may I recommend smoking for at least 3 hours.

Once off the smoker allow the pepper sauce to cool before pouring into sterilized glass containers. This Double Smoked Peach Scotch Bonnet Pepper Sauce will keep in the fridge for at least 6 months easily. Do not use a dirty or wet spoon when you dip in or it will go bad quicker.

Do taste and adjust the salt before pouring into bottles. You’re looking for a perfectly balanced fruity, spicy and gently smoked pepper sauce. The lemon juice will help brighten things up a bit as well and the garlic will round things off nicely.

Use as you would your fav hot sauce yea.

Gluten Free

Grilled Caribbean Pineapple Peppersauce.

3 Comments on Grilled Caribbean Pineapple Peppersauce.

I’m not a huge fan of ‘cooked’ pepper sauces (say peppersauce – one word), as I find that the cooking process subdue the true flavors of the ingredients, especially the peppers. So you’ll notice that most of the pepperauce (hot sauce) recipes I’ve shared over the years were mostly raw. However in this recipe the charring of the pineapple on a hot grill (propane, wood or charcoal) makes a huge difference in the overall flavor of the sauce.

You’ll Need…

30-40 scotch bonnet peppers
12-18 cloves garlic
3 leaves shado beni
1 ripe pineapple
1 teaspoon sea salt
2-3 cups white vinegar

Important: Please wear gloves and wash your hands with soap and water immediately after handling such HOT peppers.

How to tell if a pineapple is ripe and sweet.

Peel and slice the pineapple into 1 cm slices, then head over to your grill and grill over a 375-400 fire. Basically until you see the grill marks, it’s softened and the edges are a bit charred. This will help the natural sugars of the ripe pineapple to heighten and the sauce will also get a gentle kiss of smoke from the charred bits.

Set the grilled pineapple slices aside and lets start to work on the other ingredients.

WEAR GLOVES! Wash the peppers, remove the stems and give them a rough chop to help the food processor or blender that you’re using, to have an easier time making this into a sauce that we can bottle.

Now give the grilled pineapple slices a rough chop and place it into the food processor along with the other ingredients.

Yes, do give the garlic and Shado Beni a rough chop too.

Basically all you have to do now is pulse it until you get a consistency you like. For me it had to be a bit chunky.

Add more vinegar if you feel you need it a bit more runny and do puree completely if you wish.

Pour into sterilized glass container’s and store in a cool, dark spot in your kitchen for up to 6 months. Or in the fridge for at least a year. The vinegar will act as a natural preservative. Should you want to cook the sauce, bring it to a boil, then simmer for 20 minutes (lid slightly ajar). Store the cooked version of the sauce in the fridge.

You may need to adjust the salt after a couple of days.. I do recommend giving the pepper sauce about 3 days to come together before using. So at this point you can taste and adjust the salt… especially if the pineapple you used was not fully ripe and there’s a tartness.

From experience I know that if you were to store it in the fridge, if may get less HOT over the months. DO NOT use a wet or dirty spoon when taking out of the glass container. Yes, Habanero peppers will work just as well and should you want to increase the heat level, toss in a few Scorpions, Reapers or any of those insanely hot peppers.

If you cannot source the shando beni, use cilantro.

Note! To tame the heat of the finished sauce, remove the seeds and white membrane surrounding the seeds and discard when you chop them. Drop me your comments below, tag me on Instagram and don’t forget you can now get my cookbook – The Vibrant Caribbean Pot, 100 Traditional And Fusion Recipes @ CaribbeanPot.com/CookBook/

Gluten Free Sauces & Condiments

Tamarind Peppersauce (hot sauce + wing sauce).

2 Comments on Tamarind Peppersauce (hot sauce + wing sauce).

With another bumper crop of insanely hot peppers in my garden and the new little toy I got (Traeger Grill) this past summer, it was only natural that I gave you all a smoked pepper sauce (hot sauce) recipe. The fiery peppers and lovely undertone of smoke and tamarind will have your tastebuds dancing, with excitement.

You’ll Need…

1/2 lb Tamarind (peeled)
3/4 teaspoon salt
2 cups water
10-15 smoked HOT peppers (your fav)
2 tablespoon Coconut Palm Sugar (or golden brown sugar)
6-8 cloves garlic
4-6 leaves shado beni (culantro)
1 1/2 tablespoon pure Maple Syrup
3/4 teaspoon roasted ground cumin (geera)
3/4 cup apple cider
1/2 cup white vinegar
1 lime

Note! I used a variety of HOT peppers (watch the video below), but you can use whatever you have or enjoy using. Additionally, if doing this recipe gluten free, please go through the full list of ingredients to make sure they meet with your specific gluten free dietary needs.

Crack the outer shell of the tamarind and discard. Then remove the sort of string (fiber) off the tamarind so you’re left with just the tamarind flesh.

  • save time by getting the tamarind paste (about 3/4 cup) from your Hispanic, Asian or West Indian supermarket.

Add the tamarind flesh to a bowl, then add 2 cups of boiling water and let it sit until the water is cool enough to handle. This step will soften the flesh so we can remove the seeds.

Wash and dry the peppers and smoke @ 210F for about 1 hour as we just want to kiss them with that smoke. Make sure you have a lot of space between each pepper as you smoke them so that smoke can cuddle around them all. I believe I used Applewood to smoke the peppers, but any fruity wood will work.

Wear GLOVES and wash your hands immediately after with soap and water, when handling such hot peppers. Remove the stems off the peppers after they’ve been smoked and give them a rough chop.

Add the chopped peppers to a pot, along with the garlic, salt, coconut palm sugar (brown sugar will work), Shado beni, Maple Syrup (pure) and roasted ground Geera (cumin). Set aside.

The water in the tamarind should now be cool. Using your fingers, break up the flesh (pulp) and remove the seeds (discard). You will have a thick Tamarind slurry.

Pour the tamarind water (with pulp) into the pot with the peppers and put that pot on the stove on a medium heat. As it comes up to temperature, add the white vinegar. and apple cider. Mix well.

After 3-4 minutes it will come to a boil, then reduce to a gentle simmer (low heat) and cook for 30 minutes. Vent your kitchen or it may want to choke you with the fumes.

Turn the heat off and use your stick blender to puree it to a smooth consistency. If using a traditional blender, allow it to cool a bit first before you puree. Finish with the freshly squeezed juice, stir and you’re done. Thin with more white vinegar if it’s too thick.

Allow it to cool before pouring into a glass bottle and store in the fridge for up to 1 month.

A versatile hot sauce which works anywhere you’d normally use hot sauce and as sauce for tossing your grilled or fried chicken wings – your friends will demand you make those wings on the regular (BEWARE!).

Drop me your comments below, tag me on Instagram and don’t forget you can now get my cookbook – The Vibrant Caribbean Pot, 100 Traditional And Fusion Recipes @ CaribbeanPot.com/CookBook/