Yes, the jar is bottom up. I looked in my pantry and counted 6 different types of chili sauce and that is from someone who cooks from scratch. But then I am not here to duplicate Tabasco, Shriracha, Peri Peri, Sweet chili sauce and whatever.
I make harissa paste, which I cannot find locally, and that’s a long and boring process. I need to clean, de-seed, soak, crush and grind dry red chilies. It is easy but to perform such tedious tasks I must have a glass of red wine by my side before starting, during and after.
Some communities are very territorial about their hot sauce too. I once spend three weeks in the kitchen of a luxury resort in Antigua and noticed that using anything else beside the local Susies hot sauce was a sin. I admit, say sun and beach and before you tell me where … I am already at the airport. Susies hot sauce is very good and definitely enhance the local dishes.
The last time I saw snow was in Paris in 2010. I remember very well since the airport, Charles de Gaulle, had most of its flights delayed or cancelled due to the heavy snowfall. I prefer seeing snow on postcards. Snow is absolutely gorgeous on postcards. I spent an extra 5 days in Paris and it was not as merveilleux as you think since it was too cold for me to go outside.
Most of the Latin world, the Caribbean and Africa, which are normally very warm, have their own fast and easy to make house-made hot sauce. Here, you have one which is easy to make and a pretty gift for a hot-sauce-gourmet for the holiday season. I got this one from Martinique, I made some changes and now it is yours. It is hot and good with dish requiring some heat.
- Scotch bonnet pepper
- White wine vinegar
- Fresh thyme
- French beans
- Notice that you do not have quantities as it is up to you
- Cut in cute, cute bits and stuff, according to taste and artistic style as much as you can in a jar. A small glass jar is the best
- Fill up with the vinegar
Let the confit mellow for at least a day before using it. It improves with time and last a very long time in a refrigerator. Use a clean spoon to serve as not to contaminate the rest.