I love spicy food – apparently I used to eat salsa by the spoonful as a baby. I always preferred my mom’s homemade, fresh salsa – loaded with jalapenos- to her cooked down salsa (which has grown on me in recent years) which was always a bit more toned down. We ate jalapeno poppers during the summer, and there was even a time when canned hot chilies were brought home and used as the sauce over angel hair pasta. That was it. Chilies and pasta. I still remember telling my mom that my lungs were on fire that day.
And my husband taught me you can put hot sauce on ANYTHING. It actually frustrated me for the longest time because I would try to make a really flavorful pizza sauce, or something to that effect (you know, that I don’t think needs hot sauce) and I would have everything served up and piping hot, ready to dig into that first bite…and he would slide back his chair and disappear, cupboards rattling, and then he’d come back carrying the hot sauce. If you love Mexican food, you might know what I’m talking about…think Salsa Valentina or Tapatio. If you don’t think Taco Bell sauce amped up a few notches. Unless you’re Mexican…then, please don’t leave my blog for comparing your beloved hot sauce brands to Taco Bell.
Anyway, what I’m trying to say is that we appreciate a good hot sauce around these parts. And three years ago (give or take), one of my best friend’s came back from a trip home to her native Colombia, and gave us this really delicious passion fruit hot sauce.
It didn’t occur to me, until three years later, that it might be possible to recreate the sauce at home!
So, I bought 5 pounds of passion fruit, and started emptying out their pulp. It turns out a carrot and a little sugar help balance the acidity of the fruit…and you can should make passion fruit hot sauce at home!
I used those little red Thai chilies that are abundant in this region. It took us 4 to reach our hot sauce magic moment where the sauce is neither overpowering nor just plain weak. You can start with three, do the finger dip test, and add another. Or, if you like seeing flames come out of your mouth, you could even up the chili dosage. I’m sure you could use habaneros or jalapenos for this sauce as well.
How can you use passion fruit hot sauce? I recommend chicken, but I’m sure it would be great paired with cream cheese and crackers, on top of burgers served with a heaping scoop of guacamole, drizzled over a fajita (or a taco), or as a dip for a quesadilla. Go wild. Be exotic.
And lest we forget it’s almost time for the new year, so I wish you a happy, adventurous 2015!
- 1 cup of passion fruit pulp
- 1 scant cup of grated carrot (appx. 1 carrot)
- 3 green onions (white parts), chopped
- 2 cloves garlic, minced
- ¼ cup sugar
- ⅛ teaspoon nutmeg (optional)
- ⅛ teaspoon ground cloves (optional)
- 4 Thai chilies, all but one seeded and deveined
- 2 tablespoons rice vinegar
- Add everything to a blender or a food processor and blend until smooth. Pour into a small pot and bring to a boil. Simmer for 5 minutes and then use a sieve to remove the larger chunks of seeds. Pour into a hot sauce jar with the help of a funnel or simply use a clean glass jar.
- Store in the refrigerator for up to a month.