Saba Peppasauce is a traditional Saban recipe for a classic breakfast dish of French bread (eggy bread) flavoured with Saba spice rum. The full recipe is presented here and I hope you enjoy this classic Saban version of: Saba Peppasauce.
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Ingredients:
1 tbsp hot chilli pepper, fresh finely chopped (Scotch Bonnet or Habanero are traditional, but adjust to your preference. Wear gloves!)
2 tbsp onions, finely chopped
½ tsp fresh garlic, finely chopped
3 tbsp malt vinegar
4 tbsp water (Helps balance the acidity)
½ tsp salt
1 tbsp olive oil (Creates a protective layer and adds richness)
Method:
In a small bowl, combine the finely chopped chillies, onions, and garlic. Ensure everything is evenly and well combined. This will ensure each bite of the sauce is consistently spicy.
In a small saucepan, bring combine the malt vinegar, water, and salt then bring to a boil over medium heat. Stir constantly to ensure the salt dissolves completely.
While the vinegar mixture is still boiling, carefully pour it over the chilli mixture. The heat from the vinegar will help to draw out the flavours of the peppers and other aromatics.
Pour the olive oil over the top of the mixture. This creates a protective layer that helps to prevent spoilage and also adds a subtle richness to the sauce.
Tightly cover the bowl with clingfilm (plastic wrap) or transfer the mixture to an airtight container. Refrigerate for at least 24 hours, but preferably 3-4 days, to allow the flavours to mature and fully meld. The longer it sits, the more complex and flavourful the sauce becomes.
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