Rain Forest Pepper Hot Sauce

photo (1)

I dig hot peppers.  During my residency I grew some Chocolate Scotch Bonnets and they were in excess of 400K on the Scoville Scale.  They would make your ears ring, literally.  You’d get the normal mouth-on-fire sensation and then a horseradish surge through your Eustachian tubes clearing your sinuses and making you reach for a chaser of some sort.  I liked the flavor, but the heat was too much even for my manly senses. photo (2)

If you like the flavor of scotch bonnets and habeneros, but want to tone the heat down a notch, check out the Rainforest Pepper.  Brazillian in origin, my Rainforest Pepper pepper plant is now two years and she had a great year.  I just picked about half gallon of this member of the Capsicum Baccatum pepper family, which checks in a respectable 30-50K Scoville Units (about 10 times hotter than a jalepeno).

Here is a solid hot sauce recipe.

Prep Time: 1 hour


  • 10-20 fresh hot peppers, stems removed
  • 1 cup of thinly sliced onions
  • 2 cloves of garlic
  • 2 cups of water
  • 1 TBS salt
  • 1 cup of distilled vinegar
  • 2 TBS olive oil


photo (3)

  • In a nonstick sauce pan, saute the olive oil, salt, onions and peppers until soft (about 5 minutes).
  • Add the garlic and cook another minute.
  • Add the water and simmer, stirring as needed, until most of the water is evaporated (about 20 minutes).
  • Remove from the heat, and let it stand until room temperaturephoto (4)
  • Pour into your blender, and slowly add the vinegar and blend until a silky smooth texture.photo (5)  Taste and add salt if needed.
  • Pour into your clean bottle and age about two weeks in the fridge.

photo (7)

And that’s it.  This is a basic all around hot sauce you can put on everything.   If you’d like to grow some crazy peppers, I order all mine from http://www.peppermania.com.  Her seeds are first rate and she gets them to you quickly.  Do you have any hot sauce recipes?

 photo (8)



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