Hellfire Hot Sauce

Name: Hellfire Hot Sauce
Yield: Makes About 1 Cup
Cuisine: Jamaica
Ingredients: 2 teaspoons Coarse salt (kosher or sea), or to taste; 2 teaspoons Coarse salt (kosher or sea), or to taste; 1 cup distilled white vinegar; 2 teaspoons Coarse salt (kosher or sea), or to taste; 1 to 3 Scotch bonnet chiles, seeded and thinly sliced crosswise (for a hotter sauce, leave the seeds in); ½ medium-size sweet onion, thinly sliced crosswise, slices broken into rings

Preparation info

Makes About
1 Cup

Difficulty
Easy

Appears in

Planet Barbecue

By Steven Raichlen

Published 2010

About

As a rule, Jamaican jerk is served without sauce, but Eric Morgan provides his customers with this hellish relish should additional heat be desired. If you have sensitive skin, wear rubber gloves when handling Scotch bonnets, and avoid touching your eyes or other sensitive parts of your body.

Ingredients

1 cup distilled white vinegar
2 teaspoons Coarse salt (kosher or sea), or to t

Americas
Jamaica
Condiment
Sauce
Spicy
Vegan
Gluten-free
Caribbean

Method

Place the vinegar in a nonreactive bowl. Add the salt and whisk or stir until it dissolves. Stir in the Scotch bonnet(s) and onion. Let the sauce “ripen” for 1 to 2 hours before serving. It will keep for several days. Spoon as much as you desire (or can bear) over the chicken.