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Sauce piquante créole (Creole Hot Sauce)
Sauce piquante créole (Creole Hot Sauce) is a traditional Guadeloupean recipe for a classic raw hot sauce of chillies, garlic, vinegar, herbs and spices. The full recipe is presented here and I hope you enjoy this classic Guadeloupean version of: Creole Hot Sauce (Sauce piquante créole).
prep time
10 minutes
cook time
10 minutes
Total Time:
20 minutes
Makes:
1 jar
Rating: 
Tags : Chilli RecipesSauce RecipesVegetarian RecipesSpice RecipesHerb RecipesGuadeloupe Recipes
This is a raw hot sauce typically served as a condiment, though it is used as a flavouring in other recipes, too.
Ingredients:
5 fresh red habanero chillies, stems removed
15 dried cayenne chillies
8 garlic cloves, peeled
3 tbsp olive oil (or other oil)
1 tbsp of white vinegar.
Approx. 130ml of water.
1/2 tsp salt
1 tsp thyme leaves
2 tsp savory
1 tsp ground allspice
1/2 tsp smoked paprika (optiona)
2 tsp onion powder
Method:
Remove the stems from the fresh and dried chillies then place in your blender along with the garlic, herbs and spices. Pour in the water, followed by the vinegar then the oil and finally the salt.
Pulse to chop then render to a paste. You should end up with a fairly thick mixture.
Use a spoon to scrape into a jar. Seal with a vinegar-proof lid and store in the refrigerator.
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