Quick hot Vinegar pepper sauce

This is hot pepper sauce. Make it hot. I learned the basic construction of this beauty when I used to live in Kingston, JA back in mid naughts. This pepper sauce would go on jerk. But I put it on anything I damn well please.

It basically goes like this. Any hot chili finely chopped combined with Vinegar, sugar and salt and brought to boil and then let to rest. Done. Any number of things could also be added for a depth of flavor. Garlic or herbs etc. charred and roasted, or even add some water if it’s too much vinegar for you.

Remove all the seeds. Seeds will make it bitter.


Habanero
Serrano
Bird eye chili
Maybe jalapeño

A little white sugar

I like Japanese rice vinegar

Garlic clove

Kosher salt

a reply to: TheAlleghenyGentleman

Jamaican hot sauce. No scotch bonnet!?

a reply to: strongfp

This is my version of quick and easy just get it done pepper sauce. Scotch bonnets are banging, they work great

a reply to: TheAlleghenyGentleman

I don't know you but I know you sleep alone.

a reply to: Trueman

And why is that? Too much soul in my recipe for you to imagine that I could ever settle down with one gal? Damn, you got me pegged 🤙

originally posted by: strongfp
a reply to: TheAlleghenyGentleman

Jamaican hot sauce. No scotch bonnet!?

What no Trinidad Scorpion peppers

a reply to: TheAlleghenyGentleman

Sounds amazing I’m going to make some this weekend. How much sugar, salt and vinegar do you use?

a reply to: PhilbertDezineck

It all works. The peppers I listed anyone can most likely grab at their local market.

a reply to: underwerks

Maybe a cup of vin, more or less. A good pinch of sugar and salt. Easy peasy.

a reply to: TheAlleghenyGentleman

When I use to make jerky the pepper of that day was the red savain I would cut it with Cayenne for flavor.

a reply to: PhilbertDezineck

Ouch... way to hot.

In my opinion, anything over the heat level of scotch bonnet or Habanero is just pain.

a reply to: PhilbertDezineck

The red Savina is on point. I used to make 9 different types of jerky weekly for two years. Jerky is good chewing when you’re on a hike

originally posted by: TheAlleghenyGentleman
a reply to: PhilbertDezineck

The red Savina is on point. I used to make 9 different types of jerky weekly for two years. Jerky is good chewing when you’re on a hike

I had three flavors Teriyaki, not so hot and hot which had a warning label on it that it was not a joke item do give to the unaware and wash your hands after eating do not touch eyes or face or private parts. My mato was I jerk my meat daily.

Yummmm
I agree with the scotch bonnet dude..the habanero has too much of a grass flavor for my preference.
I like spicier peppers too..after you mad scientist your mix, you can really get the heat without the grass flavor.
The cerrano and chiles flavor will really pop. Poblanos are good in there too.
I've been jonesing for some Caribbean dishes lately.
A lot of them go off the same base sauce as above.
Picture the same sauce over mahi and mango with a higher vinegar content and cracked black pepper.
...Also dank on chicken.

Glad I already seared some steaks and asparagus, I'd be off on a jerk mission.

a reply to: PhilbertDezineck

I made a copy cat walkers wood jerk paste recipe. It took me a minute to figure out I needed to use a browning. I should post that before this site taps its heels three times and says home home home

a reply to: PhilbertDezineck

How long did you marinate the jerky treats?
I've been dabbling a bit with the new dehydrator.

originally posted by: Mandroid7
a reply to: PhilbertDezineck

How long did you marinate the jerky treats?
I've been dabbling a bit with the new dehydrator.

I lived in a small town with a small town butcher, he would order me cases of beef loin, loved that long grain of cut, but any who I used soy sauce along with a touch of liquid smoke along with this pink powder to inhibit bacteria with water and soak it for three days in a large tub covered stiring daily. I had two excalibur units. Was going to go commercial but to many hoops.

originally posted by: TheAlleghenyGentleman
a reply to: Trueman

And why is that? Too much soul in my recipe for you to imagine that I could ever settle down with one gal? Damn, you got me pegged 🤙

Kidding man, I eat spicy food almost every day. Lucky I work in a noisy place.

a reply to: Mandroid7

This is for 20lbs. It was never my favorite recipe for jerky.
I don’t like the clove. Marinate at least 12 hours.

a reply to: PhilbertDezineck

Interesting..thanks