“Johnny Cash” Caribbean Island style hot sauce (it gives you a ring of fire)
Chilli’s interest me a lot; give me a bowl of the things and tell me they are too hot to eat and I will try them just out of curiosity. Hot peppers hurt my mouth, they hurt my intestine and they hurt my rear, they make my stomach complain like you wouldn’t believe and sometimes if people ask I will describe the flavour of hot peppers as a bit like having an acid reflux. But, I love it, I will eat a piece, spend 5 minutes crying and in need of tissues while fully knowing all the stomach pain to come, finally get over it and then pop another piece in. Is brings a kind of masochist joy, I think of it as bungee jumping for the mouth, there’s fear, pain and it feels like there is danger, but the danger is all in the illusion, bungee jumpers don’t die and neither do hot pepper eaters, although both get an adrenaline rush.
WARNING: For the love of God, wear gloves when you make this and do not at any point scratch or touch any orifices or your eyes.
– Recipe –
1 Carrot, finely chopped
2 Onions in chunks
1 head of Garlic, peeled and roughly chopped
1/2 a cup Cider Vinegar
1/2 a cup Water
25-30 Scotch Bonnets
3 table spoons of Black pepper
15 crushed Pimento berries (Allspice)
1 1/2 tablespoons Ginger
1/2 a cup Lime Juice
1. Mix the Onion, Water, Carrot and Garlic and then simmer for 10 minutes till tender.
2. Add in the Hot Peppers, Jalapeños, spices and Vinegar, simmer for 5 minutes then let cool.
3. Mix in the Lime Juice, blend in pulses until the sauce is even and thin in texture and then add Water to get the desired consistency.
4. Bottle it! Sterilisation is not too big a deal, the Chilli and Vinegar combination means nothing will ever grow on it! but you should still keep things sanitary.
Enjoy in small amounts and burn your taste buds away!