Recipe Database
Bermuda Burner Hot Sauce
Bermuda Burner Hot Sauce
3 tsp. Habanero Mash
1-1/2 tsp. Garlic Powder
1/4 cup Distilled White Vinegar
1/4 cup Diced Onion
1-1/2 tsp. Jamaican Jerk
1/2 tsp. Ginger
1 tsp. Allspice
1/2 cup Mango
1 Tbs. Molasses
1/2 tsp. Salt

Prepare fruit as described under Other Fresh Ingredients. Place all ingredients into a food processor and puree until smooth. Place puree into a microwaveable glass measuring cup and add vinegar to make 5 ounces. Microwave until mixture starts to steam. Remove from oven and mix well. Return to oven and heat again. Stir mixture and bottle as described under

Fresh Fruit Fruits can be added to any hot sauce recipe to increase sweetness and flavor. All peel and rind must be removed because it is extremely bitter. Seeds must be removed too! Pulpy fruit like orange and pineapple should be strained unless you are using a food mill as described under Food Processors. The stringy pulp fibers will plug up the dropper inserts in the bottles. Canned or frozen fruit juice works well in place of fresh. There is also the added advantage of the addition flavoring that can be gained from using frozen concentrates. Hot Pack Instructions This is the most important step in the process. Your hot sauce must be properly canned in order to assure freshness, flavor and shelf life. The procedure is the same as you would use for canning tomatoes. Your hot sauce bottles must be clean before starting. Wash them with soap and water and rinse them thoroughly. Do not wash the caps with the white paper seal inside them. If the paper seal gets wet it will be ruined. The seal will sanitize itself later in the process. Place a wire rack on the bottom of a pot of boiling water. Place the bottles on the rack making sure they are completely full of water. Let them boil for at least 5 minutes. When you are ready to pack your sauce, remove a bottle from the boiling water with tongs and drain out the water. Your sauce should also be at the boiling point. Hold the bottle with a dry towel and fill it with sauce using a measuring cup to help you pour. Place the dropper cap on the bottle and screw the cap on tight. Turn the bottle upside down for 10 minutes. This will sanitize the lid. Let bottles cool completely before refrigerating. Aging Your hot sauce is going to improve with age. Keep the sauce in the refrigerator for at least one week prior to using it. The longer the sauce ages, the more complex the flavor will become. Properly packed hot sauce will last six to nine months unopened.