Category: Condiments

Brain Steamer Hot Sauce

Ingredients:

habanero chiles
tamarind pulp
sea salt
papaya (optional)

This is an extremely hot condiment. But it tastes like nothing else can.
You'll need a dozen or fifteen orange habanero chiles which can be hard to find. Watch for them in larger Chinese supermarkets or in Indian stores. They are as hot if not hotter than Scotch Bonnets and are of the same species, Capsicum chinensis.
Take a lump of peeled tamarind pulp (I'd bet you can find that in the same store as the peppers) about half again the size of a large walnut and soak it in a third of a cup of cold water for two or three hours. Knead it with your fingers, and put it through a fine sieve, rubbing as much pulp through as you can. When only fibre and seeds remain, discard these.
Add half a teaspoon of finely ground sea salt.
Wash the capsicums very well in a bowl of warm water and pat them dry. Halve them and remove the seeds and stalk. Mince them very finely, taking care not to splash any of the very hot substance into your eyes. Mix with the tamarind and salt.
If you have a blender you can use that instead, but of course it's not necessary.
If this is really too much then add an equal amount of ripe crushed papaya flesh. But that's for sissies.
A little dab of this is enough to make the top of your head tingle. It can be served with almost anything but is the airy soul to the earthy smoothness of thick lentil purée. Hot fresh stove-top bread on the side, to dip in with.

Notes:

We believe that the habanero chile shouldn't be cooked. Its wild flavour and weirdly delicate yet powerful aroma turn into eye-searing fumes above the pot, and the exotic fire loses its razor edge.
When eating this or any really hot capsicum product, avoid getting any on your lips. Put the stuff well back on your tongue. Train yourself not to inhale in shock!

Recipe Index

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