Anguilla Habanero Hot Sauce is a traditional Anguillan recipe for a classic fruity hot pepper sauce made with habaneros, pineapple and mango. The full recipe is presented here and I hope you enjoy this classic Anguillan version of: Anguilla Habanero Hot Sauce.
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Although not as ubiquitous as on some other Caribbean islands, Anguilla does have its hot sauces (typically either scotch bonnet or habanaro based) ant they're key components of the island's famous barbecue sauces. Here's a classic fruity habanero hot sauce from Anguilla.
Ingredients:
225g fresh pineapple, cut in chunks
1 ripe mango, peeled and cut in chunks
6 habanero chillies, coarsely chopped
1 small piece fresh ginger
4 sprigs of fresh thyme
100 water
juice of 1 lime
1 tbsp brown sugar
1/4 tsp ground allspice
1/4 tsp ground cloves
1/2 tsp salt
4 tbsp malt vinegar
salt and freshly-ground black pepper, to taste
Method:
Combine the pineapple, mango pieces, ginger and thyme with the habaneros in a food processor or blender. Pulse to chop then run the blender until you have a smooth purée, scraping down the sides of the bowl and necessary.
Pour the resultant purée into a saucepan. Add the remaining ingredients and bring to a simmer. Cook for 5 minutes then taste the sauce and adjust the seasonings as needed (salt, lime juice and black pepper).
Pass the resultant sauce through a fine-meshed sieve, pressing the mixture through with the back of a spoon to extract as much of the liquid as possible.
Set aside to cool then use to fill your bottles or jars.
Note that the vinegar levels in this hot sauce are not high enough to preserve it. Store in your refrigerator and use within a month.
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