Insane Trini Hot Sauce Sauce is a traditional Trinidadian recipe for a classic extreme hot pepper sauce of habanero chillies, mango, orange juice, bell pepper and spices that's traditionally used as a topping for doubles. The full recipe is presented here and I hope you enjoy this classic Trinidadian version of: Insane Trini Hot Sauce.
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When doubles (two flatbreads filled with a chickpea curry and topped with spicy chutney and hot sauce) took off in Trinidad in the 1940s many vendors began to distinguish their doubles based on the hot sauce used as a final topping. These varied from fairly mild to insanely hot and were often made with different flavour bases, such as mangoes, shado beni, sour cherries, mangoes, tamarind (basically whatever was available and in season).
This very hot pepper sauce owes its origins to those street vendors and was show to me about 20 years ago by the wife of a Trini friend. It's modified from the original, but remains true to its origins.
Ingredients:
1 large, ripe mango, peeled and diced
12 Habanero chillies, stems removed and diced (add fewer if you do not want it 'insanely' hot)
1 onion, finely diced
2 garlic cloves, crushed
2 cayenne chillies, diced
1 red bell pepper, de-seeded and diced
250ml orange juice (freshly-squeezed is best)
juice of 2 limes
freshly-grated zest of 1 lime
1 tbsp sea salt
1 tbsp grated ginger
1 tbsp English mustard
4 tbsp coriander leaves, finely chopped
Method:
Combine all the ingredients in a large pan and bring to a simmer. Cover and cook gently for about 15 minutes then take off the heat and set aside to cool.
Turn into a food processor and purée until smooth. Pour into cleaned and sterilized jars, secure the lid and store in the refrigerator until needed. This really is very hot, but can be deceptive as the fruit initially lulls our taste-buds into a false sense of security. It's only after a few seconds that the searing heat really hits you.
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