This season I got a lot of scotch bonnet peppers in my farm share. Scotch bonnet peppers are super hot, and I have not learned quite how to use them in cooking yet. I am kind of afraid to just "Throw one in the soup." the way my West-Indian friends advise, but I figured that if I made a hot sauce and it was too hot, it would only ruin the sauce and not dinner.
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| Such a pretty color! |
I decided to roast the peppers with some other seasonal veggies and see what happened. It ended up being magical! The sauce is creamy, savory smooth, and then it punches you in the back of the throat on the way down...hence the name. It is really tasty, I will totally do it again. We used it on fish, chicken and sandwiches, and then we ran out. I am excited to try it again next year. This sauce needs to be stored in the refrigerator.
Throat Punch
Ingredients:
12-15 Scotch Bonnet Peppers
1 large onion
3 carrots
2 medium zucchini
4 cloves garlic (keep in the skin)
Olive Oil
Salt & Pepper
2-3 tablespoons Apple Cider Vinegar
Dorections:
1. Preheat oven to 400 degrees. While the oven heats, half the peppers and chop all vegetables. Add all veggies to a large baking pan and toss with olive oil, salt and pepper.
2. Roast the veggies for 30-45 minutes until they are soft and slightly browned.
3.Transfer all the veggies and all pan juices into a blender or food processor. *Be sure to remove the garlic cloves and squeeze the roasted garlic out of the skins into the blender or food processor*
4. Blend until smooth. Add more olive oil or water to get the consistency you desire. Add 2-3 tablespoons of apple cider vinegar at the end to taste. Adjust the salt and pepper to taste. Store in a jar in the refrigerator.
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