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gluten free hot sauce

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Gluten Free Sauces & Condiments

Tamarind Peppersauce (hot sauce + wing sauce).

2 Comments on Tamarind Peppersauce (hot sauce + wing sauce).

With another bumper crop of insanely hot peppers in my garden and the new little toy I got (Traeger Grill) this past summer, it was only natural that I gave you all a smoked pepper sauce (hot sauce) recipe. The fiery peppers and lovely undertone of smoke and tamarind will have your tastebuds dancing, with excitement.

You’ll Need…

1/2 lb Tamarind (peeled)
3/4 teaspoon salt
2 cups water
10-15 smoked HOT peppers (your fav)
2 tablespoon Coconut Palm Sugar (or golden brown sugar)
6-8 cloves garlic
4-6 leaves shado beni (culantro)
1 1/2 tablespoon pure Maple Syrup
3/4 teaspoon roasted ground cumin (geera)
3/4 cup apple cider
1/2 cup white vinegar
1 lime

Note! I used a variety of HOT peppers (watch the video below), but you can use whatever you have or enjoy using. Additionally, if doing this recipe gluten free, please go through the full list of ingredients to make sure they meet with your specific gluten free dietary needs.

Crack the outer shell of the tamarind and discard. Then remove the sort of string (fiber) off the tamarind so you’re left with just the tamarind flesh.

  • save time by getting the tamarind paste (about 3/4 cup) from your Hispanic, Asian or West Indian supermarket.

Add the tamarind flesh to a bowl, then add 2 cups of boiling water and let it sit until the water is cool enough to handle. This step will soften the flesh so we can remove the seeds.

Wash and dry the peppers and smoke @ 210F for about 1 hour as we just want to kiss them with that smoke. Make sure you have a lot of space between each pepper as you smoke them so that smoke can cuddle around them all. I believe I used Applewood to smoke the peppers, but any fruity wood will work.

Wear GLOVES and wash your hands immediately after with soap and water, when handling such hot peppers. Remove the stems off the peppers after they’ve been smoked and give them a rough chop.

Add the chopped peppers to a pot, along with the garlic, salt, coconut palm sugar (brown sugar will work), Shado beni, Maple Syrup (pure) and roasted ground Geera (cumin). Set aside.

The water in the tamarind should now be cool. Using your fingers, break up the flesh (pulp) and remove the seeds (discard). You will have a thick Tamarind slurry.

Pour the tamarind water (with pulp) into the pot with the peppers and put that pot on the stove on a medium heat. As it comes up to temperature, add the white vinegar. and apple cider. Mix well.

After 3-4 minutes it will come to a boil, then reduce to a gentle simmer (low heat) and cook for 30 minutes. Vent your kitchen or it may want to choke you with the fumes.

Turn the heat off and use your stick blender to puree it to a smooth consistency. If using a traditional blender, allow it to cool a bit first before you puree. Finish with the freshly squeezed juice, stir and you’re done. Thin with more white vinegar if it’s too thick.

Allow it to cool before pouring into a glass bottle and store in the fridge for up to 1 month.

A versatile hot sauce which works anywhere you’d normally use hot sauce and as sauce for tossing your grilled or fried chicken wings – your friends will demand you make those wings on the regular (BEWARE!).

Drop me your comments below, tag me on Instagram and don’t forget you can now get my cookbook – The Vibrant Caribbean Pot, 100 Traditional And Fusion Recipes @ CaribbeanPot.com/CookBook/

Gluten Free Sauces & Condiments Vegetarian

Caribbean Pineapple Peppersauce (hot sauce).

1 Comment on Caribbean Pineapple Peppersauce (hot sauce).

With another season of abundant peppers in my garden and with all the requests for more peppersauce (hot sauce) recipes, I thought I’d share one influenced by the amazing CoCoPine Sauce that my good friend (and chef) Barry B market in the Caribbean. Chef B’s is a bit more complex and it reflects in the overall flavor. However this version can hold it’s own and will tantalize your taste buds.

You”ll Need…

  • 3/4 small pineapple
  • 10-15 assorted hot peppers
  • 1/2 teaspoon salt
  • 2 lemons (juice)
  • 1 teaspoon grated horseradish
  • 4 large cloves garlic
  • 4-6 leaves shado beni (culantro)

Important: Wear gloves and wash your hands immediately after handling such hot peppers. If you cannot source Shado Beni (chadon beni) feel free to use cilantro (coriander) . To tame the heat you can remove and discard the seeds and white membrane surrounding the seeds of the peppers and discard.

Basically all you have to do at this point is to prep the ingredients. Wash and remove the stems off the peppers (you can give them a rough-chop if you wish). Peel, core and cube the pineapple, then juice the lemons. And finally.. grate the horseradish.

Please everything into the food processor or blender that you’re using to make the puree. Keep in mind that you can make this smooth or as I prefer, a bit chunky. Thus the reason I went with using a food processor. Feel free to give the Shado beni a rough chop too.

Since I wanted a bit of chunky consistency, I went ahead and pulsed the food processor. Stopping to scrape down the sides a couple times. Be sure to have the windows in your kitchen open as the scent of the peppers can be a bit overwhelming.

It’s that simple. An incredibly fiery and tasty peppersauce one would expect from the Caribbean. I used a combination of Ghost, Habanero, Scotch Bonnet, Chocolate and Scorpion peppers. Watch the video below for the exact peppers I used. Feel free to use peppers you can handle and/or have available in your region.

Place in a clean container and store in the fridge. You will notice that after a week or so the heat will subside, the flavor of the pineapple will decrease and you may need to add a bit more salt. This is all natural. For a more pronounced pineapple flavor you can go in a with a pineapple juice reduction.

Gluten Free Sauces & Condiments Vegetarian

Blueberry Trinidad Moruga Scorpion Peppersauce Recipe (Moruga Scorpion hot sauce).

24 Comments on Blueberry Trinidad Moruga Scorpion Peppersauce Recipe (Moruga Scorpion hot sauce).

Trinidad Moruga Scorpion Peppersauce Recipe (9)

My passion for peppersauce (homemade hot sauces) is fueled by having been surrounded by very creative peppersauce makers even as a little boy on the islands, but more importantly… my daughters possess the same sort of intense affection for the fiery stuff as I do. There’s no better motivation than having those close to you share the same traits, so when you get creative in the kitchen, you know it’s something you will connect with as a family. With the use of the Trinidad Moruga Scorpions which at the time of making this sauce is the 2nd hottest pepper in the world, you’re getting a hot sauce which should be used with extreme caution. But I find that by using the blueberries, you get a lovely fruity roundness.

You’ll Need…

6 scorpion peppers
2 cups blueberries
2 oranges (juice)
2 scallion
1/4 brown sugar
1 lime (juice)
1/2 cup vinegar

optional – honey – cinnamon – allspice

Note: If doing this recipe gluten free, please go through the entire list of ingredients to make sure they meet with your specific gluten free dietary needs.

IMPORTANT! Be sure to wear gloves when handling the peppers and wash your hands immediately after with soap and water. I would also recommend having your kitchen window open and the stove exhaust fan on while cooking the sauce.

Trinidad Moruga Scorpion Peppersauce Recipe (1)

Give the peppers and scallions,  a rough chop.. include the seeds if you REALLY want the HEAT! Then place all the ingredients in a saucepan on a low heat and bring to a simmer. Cook/simmer for about 15-20 minutes. Then allow to cool before you place in the blender or food processor.

Trinidad Moruga Scorpion Peppersauce Recipe (2)

Trinidad Moruga Scorpion Peppersauce Recipe (4)

The blueberries will breakdown along with the peppers and the other ingredients will incorporate for a very tasty (but HOT) chunky sauce as this point. As mentioned above, allow it to cool then place it all in a blender and puree to a smooth sauce.

Trinidad Moruga Scorpion Peppersauce Recipe (5)

Trinidad Moruga Scorpion Peppersauce Recipe (6)

Trinidad Moruga Scorpion Peppersauce Recipe (7)

Trinidad Moruga Scorpion Peppersauce Recipe (8)

Trinidad Moruga Scorpion Peppersauce Recipe (10)

Place in a glass container and store in the fridge! I know you’re thinking.. “but Chris, blueberries is NOT Caribbean!”.. Agree.. but I tend to use the fruits (ingredients) I’m now surrounded with.. and to be quite honest, you’ll be amazed at how wonderful this peppersauce is. Great on grilled meats, burgers, hotdogs and a few drops on your sausage and eggs in the morning!