First post here, gonna resurect an old thread. I grow several varieties of peppers each year just to stash away as hot sauce. Two years ago, I spent a few weeks in Costa Rica with my friend's family. They would buy these very hot peppers called "Panama peppers" that I later identified as Aji Chombo, a kind of Scotch Bonnet from Panama. On the way back, one or two might have fallen into my luggage and I have been growing them ever since. I make a really good Carribean-style hot sauce using these peppers. It is great on fish and other seafood, popcorn, chips, you name it. 12 oz/336 g Aji Chombo (other Scotch Bonnet or Habaneros will work) 4-5 shallots (200-300 grams depending on size) 5 cloves garlic 1 piece of fresh turmeric (thumb size ~25 grams) juice of 3 limes 1 T mustard powder 0.25-0.5 C (60-120 mL) vinnegar Cut peppers and shallots in half, roast in oven under broiler for 15-20 minutes. Turn every couple minutes to keep from burning. Remove from oven and put roasted peppers and shallots in a small saucepan with the garlic and enough water just to cover. Simmer for 10 minutes and strain solids but save the water. Add all ingredients (except reserved water) to a blender and blend until smooth. Use reserved water to thin out sauce to your liking. Pile of Aji Chombo from last summer. On the right is a bottle from late last year. To the left is from a few weeks ago and was half Aji Chombo/half Fatalii. Tomato is just for color reference. Cheers. /K
