Conference turris::cooks

>    Does anyone know where to get West Indies Hot Pepper Sauce?


    Cardullo's in Harvard Square has Indonesian Hot Pepper Sauce (Sambal Oelek)
    that I use with Indonesian Fried Rice (Nasi Ghoering) that brings tears
    to your eyes just smelling it.

    Cardullo's
    4 Kohn F. Kennedy St.
    Cambridge, MA
    (617) 491-8888

    
    Anne

    That's not the stuff.  The West Indies Hot Pepper Sauce
    is  yellow with a few red specks floating around in it.
    You'd almost think it was French's Mustard in a bottle.
    It's MUCH hotter than Sambal Oelek.
    
    On the other hand, is Cardullo's the kind of store that
    carries just about every kind of condiment, and so might
    have it?  Is is worth a call?
    
    Thanks,
      Rich

      Cardullo's has always had what I've needed for exotic dishes from
      countries all over the world.  It's organized by country and the
      selection is extensive.  I think they might have what you need.

      Anne

    Are you talking about "Matouk's" hot sauce? I live in Allston/Brighton
    and have seen various hot sauces (including Matouk's) sold at the
    Purity Supreme on Harvard Street (about a block off Commonwealth
    Avenue) right here in Allston, at Bildner's and Sons on Beacon Street
    in Brookline, and at various small Latin grocery stores in the
    neighborhood. There was a whole article about hot sauces in a recent
    Boston Magazine. I believe the author mentioned a grocery store
    in South Boston called (I believe) the Tropical grocery store, where
    he could find several of the VERY hot sauces he craves.  
    

    It may be hotter than sambal oelek, but I can't imagine anything
    hotter than sambal badjak. What could you possibly use it for?
    
    			This stuff is toxic in milligram doses -
    
    						Mark
    

    
    
    I know of what he speaks, I have a bottle of the West Indies Hot
    Pepper Sauce at home which I got in Barbados last year, and it can
    burn a hole in your mouth tasting it.. I haven't found any around
    that comes close to it... I brought back a small bottle for friends
    who have not used it yet, and probably won't.. Let me check with
    them if they plan on using it, it's only a small bottle, and if
    not and you are in my area (Salem N.H.) I can get it to you..
    
    Ron
    

One brand of this that can be found in the greater Boston area is Inner
Beauty Hot Sauce.  It's an authentic (imported from Costa Rica) West Indies-
style, habanero-based hot sauce.

--PSW

    Try Jamaican Hell Fire Sauce.  It will humble most people who believe
    they can tolerate anything!

    Isn't Inner Beauty a product of the guy who founded the East Coast
    Bar and Grill? I'm sure it's distributed by them, and can check the
    bottle for more info.
    
    I've been trying to reverse engineer this stuff for a couple years...
    
    Edd

The ingredients are on the label, and they're not too unusual. You can
buy Inner Beauty at Idylwilde (of course). Idylwilde even had Scotch
Bonnet (Habanero) peppers last summer. Don't know about the Jamaican
Hell Fire stuff, but Inner Beauty is, by far, the hottest sauce I've
ever tasted. I dilute it with Tabasco.

By the way -- great cure for hot pepper pain: yogurt or sour cream.

    Trying to RE from the label is, of course, only a start. Although the
    ingredients are listed by priority I still don't have the ratios.
    
    ...and then there's always the "gotcha" ingredient, "spices".
    
    Nonetheless, some of my mistakes have been pretty good.
    
    Big Y at the Worcester/Shrewsbury border (Rt. 20) sells dried
    habeneros. I've still got about 2 pounds frozen from last year's
    crop.
    
    I posted a recipe for "Incendiary Carribean Hot Sauce" in here that
    I highly recommend....
    
    Edd

>>>  By the way -- great cure for hot pepper pain: yogurt or sour cream.

Cure???

Gee Mike, I've been working on a recipe I call Hell Frozen Over.  It's 2 cups
of plain non-fat yogurt with 2 heaping tablespoon of Inner Beauty Hot Sauce,
and some assorted fruit.  Toss it into an icecream maker, and see who wins, the
hot sauce or the ice.

RE: .9

The East Coast Grill have contracted to have the stuff made to their
specifications in Costa Rica.  They import it and distribute it in the U.S.

--PSW

    on a recent trip to Grenada I brought back a bottle of West Indian 
    Flammbe Sauce.  Its pretty common condiment in the Grenadines.
    
    Tom

    What are some of the ways one might use these sauces? Before cooking,
    as a marinade? During cooking? After? Cooking what?
    
      John

RE: .16

Same way one would use Tabasco or any other ultra-hot pepper sauce.  A 
sauce of this sort (or the main ingredient, habanero chiles) is a 
fundamental part of the marinade for jerk chicken/pork/whatever.  I like to 
add this stuff either before or after to give a dish a bit of extra zing 
(quite a lot of extra zing, actually).

--PSW

    Geez PSW, I don't use Tabasco either. Tell me if this is along the
    right lines: take a chicken breast fillet, coat it with "Hab sauce"
    and marinade it all night in a closed container. Next day slap it
    on the barbie grill for a while, turning once, and serve with a side
    of the same sauce.
    
    My use of hot sauce has largely been limited to spicing up Mexican food.
    Anybody notice the way "Indies" is spelled in the basenote title?
    
      John

RE: .19

Elsewhere in this conference there's several recipes for jerk marinade, 
which consists essentially of habanero peppers, cheap mustard, and 
scallions.  You can use these West Indies habanaro-based pepper sauces in 
place of fresh habaneros and some of the other seasoning ingredients.

--PSW

P.S. - I fixed the spelling in the title.

    I'd posted a couple of authentic jerk recipes in 2240.13 and 2240.17.
    
    Jerk is a fairly complex blend of flavors, and can be quite spicy 
    depending upon how many habaneros you toss in.  Best way to use 
    habs in my opinion.  Brew up a batch of good jerk chicken, and grill 
    it on the barbeque.  For a side dish, take a fresh pineapple, quarter
    it with the leaves still intact, and grill it until golden brown, 
    brushing it with passion fruit juice occasionally.  
    
    Lv

    
    Preferably Jamaican Allspice.  Allspice is actually berries from
    the pimento tree.  The Jamaican variety is supposed to be the best
    because of its high oil content.  Most manufacturers will specifically
    identify their product as Jamaican Allspice, such as Spice Islands 
    brand.  When I make jerk marinade or paste, I find it really improves
    if you let it set for 2 or 3 days in the fridge to allow all the
    flavors to blend together before actually using it.  
    
    Lv