SCOTCH BONNET HOT SAUCE

Scotch Bonnet Hot Sauce image

Yield Makes 2 cups

Number Of Ingredients 8

3 ounces Scotch bonnet chiles (6 to 7), stemmed and seeded (see Note)
1 orange or red bell pepper, stemmed, seeded, and chopped
5 (4-inch) strips fresh orange zest (removed with a vegetable peeler)
1/2 small garlic clove
2 1/2 tablespoons elderflower cordial (see Pantry, page 252) or sugar
4 teaspoons kosher salt
1 cup champagne vinegar
1/2 teaspoon guar gum (see Pantry, page 252) or 1 tablespoon cornstarch dissolved in 1 tablespoon water

Steps:

Combine the chiles, pepper, zest, garlic, 2 tablespoons of the cordial, and 2 teaspoons of the salt in a blender. Pulse until coarsely ground. Transfer to an airtight container and let stand in a warm place for at least 12 hours and up to 1 day to ferment.
Pour the mixture into the blender and add the vinegar, remaining 1/2 tablespoon cordial, and remaining 2 teaspoons salt. Blend until very smooth. Strain through a medium-mesh sieve, pressing on the solids to extract as much liquid as possible. Discard the solids.
Stir in the guar gum until dissolved. (If using the cornstarch, bring the sauce to a boil and stir in the cornstarch mixture. Cook until thickened, about 1 minute, then let cool to room temperature.) The sauce can be covered and refrigerated for up to 1 week.
NOTE
Scotch bonnet peppers are among the hottest in the world-and they make this sauce simply amazing. To tone down the heat, you must remove the seeds. And you must wear rubber or latex gloves while doing it. You'll regret it if you do this bare-handed.