Nama’s Special Sauce

Land of Nams: living in Johannesburg, exploring the world, documenting the things I love

I love food. I love all kinds of food. Some foods my body doesn’t allow me to enjoy and I eat them anyway (mussels- I’ve ruined many a romantic evening this way). Sometimes though, all food is to me is a vehicle on which to get glorious hot sauce into my mouth. I’m not sure if it’s genetic but I am a freak for spice. Not just a gentle-kick-spice though, I love the kind of spice that makes your lips burn for half an hour and I can’t explain why. As you might imagine this is not something that everyone loves, including P (to give him credit, he can handle a fair amount but he’s just not a spice masochist like me). So I’ve made my own special sauce to put on my portion of soup, dinner, or you know just when you need a random spoonful during the day.

what you need:

1 red bell pepper

2 fresh habanero peppers

a small spoonful of lazy garlic or 4 garlic cloves, minced

a few dashes of red wine vinegar

salt, to taste

Turn your oven on to broil on the highest temperature. Line a pan with foil, lay the peppers along with the garlic, folding the garlic under the foil while the peppers should have direct heat. Let the skin blacken, turning the peppers with a pair of tongs so that the entire pepper is black, and the garlic is crunchy and dry but not burned. This should take in total 20 minutes to a half an hour. Take the pan out of the oven, let it cool for a minute and use the tongs to peel off the skin of the peppers. Cut off the stems. Many hot sauce recipes will tell you to scrape out the seeds- but we’re hard core so that is not what we’re going to do. Leave those seeds in there! Put the peppers and garlic in a food processer and process into a paste. Add salt and red wine vinegar to taste. I used quite a bit of each. Voila! Store in a jar in the fridge, the vinegar will make it last for a long time.

9 thoughts on “Nama’s Special Sauce

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