Satan Sauce

Satan Sauce is not for the faint of heart. It is a sauce that embraces the power of different chiles, using them as instruments in a harmonious blend of flavors. Unlike many sauces that rely on a single chile type, Satan Sauce combines ancho, Dutch Red, and Scotch bonnet chiles to create a symphony of heat. The ancho chile adds depth and richness, while the Dutch Red chile brings a flirtatious heat. The star of the show is the Scotch bonnet, known for its intense spiciness and vibrant color.

The recipe highlights the importance of using different chiles to enhance the overall flavor profile of the sauce. Each chile brings its own unique characteristics, resulting in a well-balanced and fiery creation. The combination of yellow onion, garlic, vinegar, lemon juice, gold rum, and dried oregano further adds depth and complexity to the sauce.

To prepare Satan Sauce, you will need ancho chile, Dutch Red, Thai, or jalapeño chile, fresh Scotch bonnet chiles, yellow onion, garlic cloves, distilled white vinegar, freshly squeezed lemon juice, gold rum, dried oregano, and a food processor. The ancho chile should be soaked in hot water until soft before being finely chopped. The Dutch Red chile needs to be roasted, peeled, and finely chopped. The Scotch bonnets, along with the onion and garlic, are processed in the food processor until finely chopped. The liquid mixture of vinegar, lemon juice, and rum is then added to the food processor, followed by the chopped Dutch Red chile. The chopped ancho chile is gradually added, pulsing the food processor briefly between each addition until a smooth yellow-orange sauce with red flecks is achieved.

Once the sauce is prepared, it can be poured into bottles and sealed. When refrigerated, Satan Sauce will keep for up to 6 weeks.

INGREDIENTS:

• ½ ancho chile
• 1 fresh Dutch Red, Thai, or jalapeño chile
• 16 fresh Scotch bonnet chiles (preferably orange or yellow), stemmed
• 1 cup coarsely chopped yellow onion
• 4 garlic cloves, peeled
• 1 cup distilled white vinegar
• 1 tablespoon freshly squeezed lemon juice
• 1 tablespoon gold rum
• ½ teaspoon dried oregano

PREPARATIONS:

1. Soak the ancho chile in hot water until soft, about 20 minutes. Drain and finely chop.
2. Roast, peel, and finely chop the Dutch Red chile.
3. In a food processor, combine the Scotch bonnets, onion, and garlic. Process until finely chopped.
4. In a nonreactive pan, bring the vinegar, lemon juice, and rum to a boil. Pour the liquid into the food processor.
5. Add the dried oregano and the chopped Dutch Red chile to the food processor. Process lightly.
6. Gradually add the chopped ancho chile teaspoon by teaspoon, processing briefly in between, until a smooth yellow-orange sauce with red flecks is achieved.

YIELD:

Makes 2 cups

SPECIAL INSTRUCTIONS:

• Pour the sauce into bottles and seal them according to the storage instructions on page 51.
• Refrigerate the sauce, and it will keep for 6 weeks.

Satan Sauce is a bold and fiery creation that embraces the power of different chiles. By combining ancho, Dutch Red, and Scotch bonnet chiles, this sauce offers a symphony of flavors and heat levels that will tantalize the taste buds of heat-seeking enthusiasts.

The ancho chile serves as the foundation of the sauce, providing deep, earthy tones that balance out the spiciness of the other chiles. Its soft and smoky flavor adds complexity and richness to the overall profile. Meanwhile, the Dutch Red chile contributes a flirtatious heat, teasing the palate with its fiery touch. Its vibrant crimson color brings eye-catching flecks to the sauce, signaling the intense heat within.

The star of the show, the Scotch bonnet chile, is known for its searing heat and fruity notes. These small, yet potent chiles deliver a fiery punch that can set your taste buds ablaze. With their inclusion in Satan Sauce, they take the spice level to new heights, ensuring that every bite packs a powerful kick. The combination of the Scotch bonnets with the other chiles creates a harmonious blend of flavors, where each chile complements the others, resulting in a well-rounded and intense sauce.

In conclusion, Satan Sauce is not for the faint-hearted. It is a sauce that proudly showcases the power of different chiles, combining them to create a devilishly delicious and fiery concoction. With its complex flavors and intense heat, it is sure to satisfy those seeking an unforgettable spicy experience.