Here is my version of the classic hot sauce of Rórigues Island in the
Mascarenes. It is very thick, so feel free to thin with more water if
you want. You’d think that this sauce might be sour, but it’s not–the
sugar in the red chiles seems to temper the tart lemons. Any fresh red
chiles can be used, and you can adjust the heat level to your liking.
The yield is high here, but the color is so beautiful that you should
put the excess in decorative bottles as gifts for your friends. It will
keep for several weeks in the refrigerator. Serve it over fish or other
6 cups water
10 lemons, thickly sliced, seeds removed (or substitute limes for a
8 to 10 red jalapeños, seeds and stems removed, halved
1/4 cup vegetable oil
Place the water in a large pot and bring to a boil. Add the lemon slices
and boil for 20 minutes. Strain, reserving the water.
Place the jalapeños in a blender and add the oil. Puree to make a thick
paste. Add the lemon slices, a few at a time, along with 3 cups of the
reserved water, a half cup at a time. You may have to do this in batches
in you don’t have a large blender. Puree to a thick sauce. Pour into
bottles and label.