Sauces & Condiments
Granny D’s Hot Sauce
Home style hot sauce flavored with mustard and pickles
Granny D’s Hot Sauce - Ingredient Line Up
Secret family hot sauce that quickly became an every day staple
Across America Siracha has become a household name for adding spice and flavour however, in the Caribbean "Pepper Sauce " existed for a long time . A spicy blend of hot peppers with vinegar and seasonings used to enhance and add a punch of spicy heat to any dish. Each household has their own version with their own unique ingredients and this is my family's version.
I will admit my stomach and I were never really on this "Pepper Sauce " bandwagon until my mother started making a Christmas Hot Sauce that was more flavourful versus super spicy. This hot sauce generally made its debut every Christmas because the flavours are similar to Piccalilli or Hot Chow-Chow and is fantastic with ham. A mix of mustard, sweet pickles , veggies and hot peppers that enhanced the taste of the once a year indulgence at Christmas time. Ham being a forbidden clandestine indulgence around Christmas because we never had pork during the year, I guess it makes sense it has its own special sauce .
However, because of its versatile nature this hot sauce quickly became a staple in my house and every time my mother (Granny D) visits she always prepares a bottle or two for me.
I guess you can say **"I got this one from my mama"** lol.
Photo story
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**Serving Suggestion:**
- Ham and cheese sandwich
- Basically anything :)
Ingredients
- 6 Habanero peppers
- 1 carrot (Medium)
- 2 1/2 inch slices of mango
- 1/4 white onion
- 1/4 cup lime juice
- 1/4 teaspoon of salt
- 1 Tablespoon of brown sugar
- 1/3 cup of mustard
- 3/4 cup of white vinegar
Preparation
- Place onion, carrot and mango into a mini chopper . Pulse until all pieces are finely diced .
- Place the carrot mixture into a saucepan on low heat, add the salt, sugar and lime juice. Cook until the mixture softens approximately 8 - 10 minutes .
- Remove from the stove, place in a heatproof bowl and allow to cool approximately 15 minutes.
- Place pickles into the mini chopper and pulse until finely diced.
- Place hot peppers and vinegar into the mini chopper to mince finely . The mixture should be a liquid consistency.
- In the bowl with the vegetable mixture add in the pepper liquid, diced pickles and prepared mustard.
- Allow mixture to cool and bottle. Store pepper sauce in the fridge and it lasts 6 months .
