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Thai Chile

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Brian's Datil Pepper Hot Sauce

Good friend Brian, living large on the beach just south of St. Augustine, developed this terrific sauce.  With this recipe and my prodigious Datil pepper plants we always have a good supply.  Slather it on meat and chicken, or just use it for dipping.

6 whole fresh or dried Datils, seeds and veins removed
1 medium carrot, chopped
2 large shallots, chopped
2 tablespoons honey
1 teaspoon Old Bay
1 teaspoon curry powder
1/2 cup white wine vinegar
1/4 cup prepared yellow mustard
1/4 cup water
salt and pepper  

Mix all ingredients except the salt and pepper together in a food processor and whirr until  smoothly pureed.  Add salt and pepper to taste.

Notes:

Datils are exceptionally hot chiles, only slightly milder than Habeneros and Scotch Bonnets, so be sure and keep the oils from getting on your hands when handling them.  I usually just slip my hands into sandwich baggies to clean and seed them then discard the baggies when finished.

 

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