Antiguan Hot Sauce is a traditional Antiguan and Barbudan recipe for a classic hot sauce of dried habanero chillies, spices and herbs in a vinegar base with onion and garlic. The full recipe is presented here and I hope you enjoy this classic Antiguan and Barbudan version of: Antiguan Hot Sauce.
Remove the stems from the dried chillies. Place in a small saucepan and just cover with water. Bring to a simmer, cover the pot and cook for 20 minutes, topping up the water as needed if it reduces too much.
Take off the heat and set aside to cool. Once cool, turn the chillies and their cooking liquid in a blender. Combine with the garlic, onion, cumin, salt, allspice, thyme and vinegar. Process to chop then blend until smooth.
Pour the mixture into a saucepan and bring it to a simmer over medium heat. Let it simmer for 10 minutes, stirring occasionally.
Take the saucepan off the heat and set aside until the hot sauce has cooled completely.
Transfer the hot sauce to a sterilized bottle, stopper securely store in the refrigerator.
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