K.B.’s Goat Pepper Sauce

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K.B.'s Goat Pepper Sauce
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It’s really exciting to discover a unique but authentic island hot sauce recipe! This makes enough sauce to last for maybe a year in the refrigerator. Note that it is uncooked. Grind or process the peppers in a well-ventilated space, or preferably outdoors. Warning: the heat level of this sauce is off the scale, so use it sparingly. The Bahamas have an extensive sea salt extraction operation, so that is the preferred salt.

Ingredients


  • 1 pound goat peppers (habaneros), seeds and stems removed, halved

  • ½ pound garlic, peeled

  • White vinegar as needed

  • Sea salt to taste, about 1 teaspoon

  • Olive oil as needed



Instructions


In a food processor, combine, in small batches, the goat peppers and garlic and puree into a paste. Make sure that the peppers and garlic are well mixed. Place in a large jar and cover with vinegar. Add the sea salt and mix well. Then pour 2 inches of olive oil on top of the mix. K.B. says the oil keeps the air out and preserves the pepper.

 

Servings
1 quart
Servings
1 quart
K.B.'s Goat Pepper Sauce
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
It’s really exciting to discover a unique but authentic island hot sauce recipe! This makes enough sauce to last for maybe a year in the refrigerator. Note that it is uncooked. Grind or process the peppers in a well-ventilated space, or preferably outdoors. Warning: the heat level of this sauce is off the scale, so use it sparingly. The Bahamas have an extensive sea salt extraction operation, so that is the preferred salt.

Ingredients


  • 1 pound goat peppers (habaneros), seeds and stems removed, halved

  • ½ pound garlic, peeled

  • White vinegar as needed

  • Sea salt to taste, about 1 teaspoon

  • Olive oil as needed



Instructions


In a food processor, combine, in small batches, the goat peppers and garlic and puree into a paste. Make sure that the peppers and garlic are well mixed. Place in a large jar and cover with vinegar. Add the sea salt and mix well. Then pour 2 inches of olive oil on top of the mix. K.B. says the oil keeps the air out and preserves the pepper.

 

Servings
1 quart
Servings
1 quart
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