|
Donavan's Fruit Hot Sauce aka Purple Nurple |
|
|
|
|
Written by J. Donavan Stanley
|
|
Saturday, 21 June 2008 |
|
I've debated for a while about releasing this recipe base. Somewhere deep in the cockles of my heart, maybe even the sub-cockle area I've been envisioning going into the sauce business with his and the Precious Booty recipe. I think I've finally decided that, for this recipe at least, that's not going to happen. Not because it's not good, because it's difficult to scale up to commercial volumes. I've spent far more time on variations of this recipe for commercial kitchens than I have on imporoving the sauce and that's just no fun. This recipe is so simple I surprised it placed in the hot sauce competition. I literally threw it together in an afternoon. Ingredients: - 5 tbsp. champaign vinegar
- 3 tsp. jolokia powder
- 8 cloves garlic
- Pinch of salt
- 2 habaneros
- 1 c. whole canned tomatoes (with juice)
- 12 oz. black currant jam (other jams work very well too)
- 9 oz. pineapple juice concentrate
- 4 tbsp. apple juice concentrate
Instructions: - Place the first 7 ingredients in a food processor or blender and blend to an even consistency. This will take several minutes and require stopping occasionally to scrape down the sides.
- Place the remaining ingredients in a saucepan over medium heat.
- Pour the blended ingredients in the saucepan.
- While stirring, let this mixture come to a boil.
- Reduce heat to simmer and cook for 20 more minutes, until the sauce easily coats the back of a soon.
Store in air-tight, sterilized jars. It will keep for at least 2 months, refrigerated.
|