In 6 weeks, we’ve gone from clear to red.
The colour of hot and spicy.
I like everything about the sauce.
And the resulting flavours.
Hot! Hot!! Hot!!!
I’ve done the unthinkable – tasted the liquid fire.
But first. From the very beginning.
When you open up the bottle, you ‘smell’ it – scent it almost, a flowery, distinctly pepper scent.
Then the taste test.
First up you get the gin. Clear. As crystal. Cold. Slightly bitter.
Then you get the heat. That spreads like a slow-burning fire. Creeping up and around on your tongue. And it lingers. With some pleasantness, if you like red. Hot. Chilies. Which I do.
I tasted it and I survived.
And then I began thinking of applications, and figured its distilled character would work well in a condiment of sorts. In this case, combined with June Plums, determined as I am to cook with my fruit, not just reserve them for out-of-hand- nibbling.
It’s a simple affair.
And the rest is history.
Served with some Suya Chicken, it brought a nice, slightly hot sauce to the table.
June Plum & Gin Pepper Sauce
Ingredients1 cup pulp of June plums 3 tablespoons gin pepper sauce 3 tablespoons of sugar 1 teaspoon vanilla extract Pinch of Salt
Combine all ingredients in a small pan
Including the pepper sauce 🙂
Cook on medium heat.
Till the sauce reduces a bit, about 10 minutes.
Adjust seasoning to your taste.
Once ready, take off the heat, allow cool and refrigerate.
Serve with meats, fish and anything of your liking!
[wpurp-searchable-recipe]Revisited for Christmas Dinners: Nigerian Gin Pepper Sauce & A June Plum Condiment – – – [/wpurp-searchable-recipe]