Special Issue: Happy Jamaica Independence!
Hey Q-Crew!
It’s Jamaica’s Independence Day! 🇯🇲🇯🇲🇯🇲 On August 6, 1962, Jamaica gained independence from the United Kingdom. Sir Alexander Bustamante became the first prime minister of the new nation and the black, green, and gold flag was raised for the first time. Black for the people, gold for the sun, and green for the land.
Today marks 64 years as a nation (though still a part of the British commonwealth) and is a major holiday for the Jamaican diaspora worldwide. Big up to all the yardies!
We’re celebrating by making a staple condiment you can put on anything if you like it (REALLY REALLY) hot: Homemade Scotchbonnet Pepper Sauce. ⚠️ WARNING: When I say HOT. I mean HOT HOT. Bare pepper and seed. Don’t say me never warn you.
Homemade Scotchbonnet Pepper Sauce
Prep time: 15 minutes
Cook time: 15 minutes
Yield: 16 Oz
Ingredients:
- 12 scotchbonnet peppers
- 1 red bell pepper
- 1 sweet onion
- 3 scallions
- 12 gloves garlic
- 1 inch piece fresh ginger
- 2 tsp whole pimento seeds
- 1/4 cup white vinegar
- 1/2 lime juice
- 2 tbsp brown sugar
- 1 tsp salt
Step 1: Add the onions, garlic, bell peppers, and scallion to your food processor or blender.
Step 2: Then blend to make room.
Step 3: Add the ginger and scotchbonnet peppers.
Step 4: Blend again.
Step 5: Add the vinegar, brown sugar, salt, and whole pimento seeds.
Step 6: Final blend.
Step 7: Pour the sauce into a small pot over medium-low heat.
Step 8: Add the lime juice
Step 9: Bring up to a simmer, stirring occasionally, for 15 minutes.
Step 10: Turn off and let cool completely.
Step 11: It’s ready! You can use it immediately but it really tastes best after day 2.
Step 12: Store in an airtight container in the fridge for up to 4 weeks or freeze in silicone ice cube trays for up to 3 months.
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Contemporary and fusion West Indian cooking... or whatever else I think up #LetHerCook