Caribbean Hot Sauces
While the United States was producing hot sauce on a mass scale in the mid-1800s through early 1900s, Caribbean hot sauce remained mostly a family affair. Recipes were passed down through generations, and thanks to lush vegetation and the variety of ingredients available, these hot sauces could be as individual as the people who made it. Courtesy of the habanero pepper and the equally hot scotch bonnet pepper that grow in the Caribbean, these pepper sauces have the ability to bite you back. Does this Spark an idea?
Other People Are Reading
-
Crossroads of the World
-
The Caribbean mixes local produce with international influence thanks to the influx of settlers who found their way to the islands. The native fiery peppers of the region were first cultivated and utilized by the Arawak tribe thought to first settle in the Caribbean. However it would be the influx of immigrants and their world influence that would further cultivate the cuisine into what it is today.This includes curry sauces and spices from India.
Peppers
-
The habanero and the native scotch bonnet pepper have a Scoville heat rating that ranges from 100,000 to 350,000, which is significantly hotter than the jalapeno, which comes in at 2,500 to 5,000. These peppers are prevalent in Caribbean hot sauces and offer another benefit besides heat. The capsaicin from the chilies helps aid in perspiration to cool the body in the hot tropical environment that is near the Earth's equator. It also is full of vitamins A and C.
-
Fruit
-
Thanks to the tropical bounty of fresh, sweet fruit, natural treats like pineapple, papaya, guava, passion fruit and mango accompany peppers and spices to enhance Caribbean cuisine. While available in bottled hot sauce and fresh pepper sauces, these fruits are also available in fruit chutney, which is a cooked blend of fruits, vegetables, spices and peppers. Sugar and sugarcane can amplify the natural sweetness of these fruits to complement the heat of Caribbean hot sauces.
Jerk
-
Jerk refers to the way meat is seasoned and prepared and is attributed to the Caribbean, particularly Jamaica. Spices are rubbed onto strips of meat which are smoke-grilled and then dried. This process dates back to the Arawak Indians, who would prepare the meat this way to enable them to carry it with them during long journeys. This technique is commonly referred to as "jerky." Spices can be rubbed in dry or used as a wet marinade. Hot jerk sauces provide a tangy kick to Caribbean cuisine thanks to the use of vinegar, native herbs, onion, garlic and red peppers.
-
References
Resources
- Photo Credit Jupiterimages/Photos.com/Getty Images
