Hot Caribbean-Style Hot Sauce
Morita chiles are red, fully mature Chipotles. This gives them a unique, medium – hot smokey flavor which is popular in many Southwestern dishes. These can be added to sauces (including Mole) to add smokey flavor and maintain the red color of the sauces. These peppers are about 2-4 inches in length, 1 inch in width, and have a deep brick reddish brown color. The word Chipotle translated to smoked chile. Consider the Chipotle a 6.5 on a scale of 1-10 (10 being the hottest). Scoville heat units 7,000-25,000.
Use Morita in enchilada sauces, chili, stews, barbecue ribs, and corn bread. Their smoky quality combines well with poultry, meats and fall squash.
10 whole Naga Jolokia peppers, fried or fresh
5 whole chipotle peppers (can substitute jalapenos)
2 whole papayas
3 Tbsp onion, chopped
1/4 cup vinegar
1 tsp ground allspice
2 Tbsp salt
1 Tbsp sugar
1 pinch cinnamon (can omit if desired)
1 pinch garlic
1/4 cup mustard
Hydrate the dried Naga Jolokia and chipotle peppers, and remove stems. Retain approximately 1/4 cup of the liquid.
Chop all solids. Throw into blender with liquid ingredients. “Liquify” for a good, long time … goal here is to do away with all chunks of anything.
Once mixture is very smooth, cook over very low heat for 30-60 minutes. Stir often. During this time, taste (as much as you are able to), and add additional amounts of desired ingredients until you achieve the taste you desire. Goal is to come up with a sauce that is sweet at first taste, then leaves a healthy amount of pain as the taste fades away.
Remove from heat, cool 30-60 minutes before use.
The sauce tastes better after a few days of the spices blending.
By Steve Nearman, ushotstuff.com