Junkanoo Hot Sauce, Packs a Caribbean Punch – Recipe Tuesday

Junkanoo epitomizes the spirit and feelings of the Bahamian people and their expressions. Typically held on Boxing Day (Dec 26th) and New Year’s Day, this lively and fun festival draws visitors from all over the world to join in the Caribbean atmosphere of a love of life. Christmas celebrations in the Bahamas would not be complete without Junkanoo bands “rushing” in the streets. Behold this cornucopia of color and sound! The darkness of the early morning adds to the bewitching atmosphere. Overhead streetlights highlight the hues of the costumes and banners intricately designed and patterned from minute strips of crepe paper of all colors glued to clothing, cardboard and wood. 

The carnival-like feeling extends to the festival food as well. Junkanoo Hot Sauce has as many variations as the islands have smiles, but this fiery concoction will leave you crying for more!

Junkanoo Hot Sauce Recipe to make approximately 3 cups:

6 large Habanero peppers, seeded and finely chopped (be careful to wash your hands after handling these!)

1 large yellow onion, finely chopped

1 red bell pepper, seeded and finely chopped

5 garlic cloves, chopped

1 can stewed tomatoes

1 tablespoon brown sugar

1 tablespoonful vegetable oil

1/2 cup gold or white rum

1 bottle of white vinegar (8.5 oz)

Saute the peppers, onion and garlic in the oil until soft, then set aside. Mix all remaining ingredients and pour into blender or food processor. Add the sauteed products, including the oil to the blender mix. Puree until smooth. Use care when handling this fiery sauce as it does pack a punch!

This Junkanoo Hot Sauce is perfect for spicing up chicken or pork dishes and the longer it sits, the better it tastes! It can be kept in the refrigerator for several weeks once made.