I made another batch of hot sauce today in my quest to create the perfect hot sauce. Today’s bounty is yummy and unassumingly fiery, and should prove to be a great on eggs.
The taste begins rather bell pepper-like. Initial notes of pepper are complimented by a hint of sweetness from the mystery fruit. My immediate reaction on first taste was that the concoction was too weak, but suddenly I felt my face get hot and the scotch bonnet heat travelled throughout my body. Unlike the store-bought sauces, this is a scorching long-term heat that flicks the fire extinguishing-water in the forehead, refusing to be put out.
While I enjoy the bell pepper taste, I’ll probably forgo the bell in my next batch, more garlic too.