Pinky's Peppersauce

Oh my hotness!

For a West Indian there is nothing quite like the kick of an amazing peppersauce…  A kick that pleasantly burns the lips and can make even the lowliest of meals taste like mana from heaven. Growing up in Barbados, I naturally ate Bajan peppersauce,  however my it does not compare to the flavoursome,  albeit searing heat of my Trini mum's peppersauce... My Trini mum, who I have very fondly have nicknamed Pinky.  It suits her.  She for some reason answers to it, so it has stuck.  No meal in our Caribbean household is served without her peppersauce on the side.  My father has been known to carry a bottle with him when traveling.  "Tabasco," he'd scoff, "no thank you, I have my own..."    

While wandering through a street market in Hell's Kitchen recently, I happily came across an African lady selling her homemade peppersauces.  Of course I had to sample to see if her sauce was hot enough to make the Devil dance... For my West Indian tastebuds, the heat level was moderate, but the sauce was so full of flavour that I had to buy a bottle.  She has  creatively made spicy concoctions, combining flavours like mango and tamarind or ginger and lemongrass.  Here is a link to her page: nafishotpeppercondiments.com  I will enjoy my little bottle of Nafi's Hot Pepper Condiment, but it just doesn't compare to Pinky's...

Pinky's peppersauce came with me to University and was applied to many meals of Kraft Mac and Cheese and Mr. Noodles.  It was carefully rationed and treasured and has therefore become something dear to me and truly reminds me of home.  Currently, there is a tiny bottle in our fridge, which is on the last dregs... “Yup,” I thought to myself, “Somethin's gotta happen”.   

 

Jamaican Hot Peppers and Bishop's Crown

I managed to locate some Jamaican hot peppers in our local supermarket, as well as some others that were labeled Ajies.  I jumped online and did my research and according to Wikipedia, these particular ones are known as Bishop’s Crown due to their distinctive shape.  They are indigenous to South America, but can also be found in Barbados.  I’ve never seen them at home, but figured I would give em a shot.  Unfortunately they aren’t spicy in the slightest… BUT the Jamaican peppers pulled through and provided the necessary heat for my version of my mum's recipe.  Pinky would be proud.  

Pinky's Peppersauce

Makes 6 8oz bottles

Ingredients:

1lb hot peppers (can use any you like.  I used 2/3 Jamaican hot and 1/3 Bishop's Crown)

16oz jar Giardiniera, vegetables and all the brining liquid

6 cloves garlic, peeled and cut in half

1/4 cup yellow mustard

1/4 cup water

Process:

1.      Remove and discard stems from peppers and cut each into four pieces.  I suggest wearing gloves when using very hot peppers, and DO NOT TOUCH YOUR EYES!

2.      Blitz all ingredients in blender in two batches until all peppers and vegetables are thoroughly broken down, adding a little more water if necessary.

3.      Pour each batch into a large non-reactive bowl.  Stir to combine.

4.      Pour into clean jars and voila! Peppersauce ;)

Stocked up!

To stick with proper Pinky Peppersauce etiquette, use only clean plastic (not metal) utensils when dipping into this amazing condiment that tastes great on just about everything!