This is one of my finest creations, a concoction so richly flavorful that it transports you to the bustling aisles of Victoria Street Market in Durban, Africa.
But don’t be deceived by its inviting aroma—the heat is a sly trickster. It lurks in the shadows, waiting…. just long enough to catch you off guard. With each additional bite, the warmth rushes forward, growing imperceptibly at first, until suddenly you’re scrambling for the faucet, pushing your fellow guests aside like hyenas at a drying water hole, your mouth ablaze, wondering how it all began.”
INGREDIENTS:
- 1 Garlic Bulb
- 1 can (14 oz.) Diced Tomatoes
- 1/2 Large White Onion (coarsely diced)
- 1 1/2 Cup Apple Cider Vinegar
- 1 Cup Water
- 1/2 lime (juice only)
- 1 Plum
- 4 bitesize pieces of fresh pineapple
- 1 TSP Sea Salt (generous)
- 1 TSP Brown Sugar (generous)
- 1 TBSP Honey
- 1 TSP Medium Masala Powder (Madari & Sons)
- 1 TSP Pepper Steak Powder (Madari & Sons)
- 6 or more of hot peppers (Scorpion, Cayennetta, Habanero, Ghost, sweet red, hot banana). Cut the stems off but leave the seeds in the peppers.
- TBSP Cilantro leaves
- A pair of disposable latex gloves. Do not handle the peppers with your bare hands— especially if you wear contacts. Capsaicin oil can last 24 hours on your fingers
HOW THE MAGIC HAPPENS
Place garlic bulb in toaster until firmly soft. Remove from toaster and squeeze out the cloves. In a large pan, add vinegar, water, gallic cloves, onion and peppers. Leave at simmer until the peppers are firmly soft. The longer you simmer it will reduce the heat of the peppers.
Remove pan from heat and let it cool down until warm. Pour in the contents from the pan into a blender (Vitamix works best). Add in: plum (remove pit), pineapple, canned tomatoes, Masala Power, Pepper Steak Powder, Honey, Sea Salt, Brown Sugar, Lime juice, Cilantro. Use the pulse feature to blend on setting 9. Add more Indian spices , salt, brown sugar to taste. If the mixture is a little to thin, add in some water or tomato paste.
This liquid will thicken up after it sets, so go light on the thickening agents or pouring from a bottle will be like Ketchup. The blend should seem a little thin when complete and you are ready to transfer into Hot Sauce bottles, using a funnel. It is a good idea to sterilize the bottles in a large pot of water, adding salt for buoyancy. Only flash sterilize the caps or they will warp. Use a hair dryer for the shrink wrap and add labels of you creation. Refrigerate when done.
SERVE WITH:
- On Chips, artisan breads, vegetables, as a dip
- On Eggs, sandwiches
- Add to salsa to spice things up
- Soups, Chile, stews, when the weather cools and you want to shave off the chill.
No Stacking! 