Field Notes

Hot Sauce Field Guide: Belizean Heat

One of our favorite bottled hot sauces on the market is a habanero-based condiment from Belize called “Marie Sharp’s Belizean Heat.” It’s undeniably fiery, but with a touch of earthy sweetness to balance everything out. The secret ingredient: carrots. Here’s our homemade version.

Yield: 2 cups

  • 1 tablespoon canola oil
  • 1 small onion, chopped
  • 1/2 cup chopped carrots
  • 3 fresh habanero chilies, stem and seeds removed, diced
  • 1/4 cup lime juice
  • 1/2 teaspoon salt

In a skillet over medium heat, add the canola oil. When it shimmers, add the onion and carrot and cook until tender, about 5 to 7 minutes. Transfer the mixture to a food processor. Add the chilies, lime juice, salt and 3/4 cup water and puree until completely combined. Transfer to a bottle and store in the refrigerator until ready to use.

Hot Sauce Field Guide: Sauce Ti Malice

According to Haitian folklore, there once were two friends, Bouki and Ti Malice. Everyday around lunch time, Bouki would show up at Ti Malice’s door to say hello, and Ti Malice, being a hospitable friend, would offer to share his lunch with his unexpected guest. After weeks of sharing his lunch with Bouki, Ti Malice decides to trick his mooch of a friend by preparing a dish that was doused in a very spicy hot sauce he’d made. Bouki tasted the food and loved it, shouting all over town “Try the sauce Ti Malice made for me!” The name stuck, as did Bouki’s lunch routine. In Haiti, sauce ti malice always accompanies griot, a fried pork dish. It would taste equally delicious on carnitas, or even a steak.

Yield: 2 cups

  • 1 teaspoon olive oil
  • 1 small onion, chopped
  • 1 garlic clove, minced
  • 1 cup chopped bell peppers (a mix of red and green)
  • 3 fresh habanero chilies, chopped
  • 2 tablespoons tomato paste
  • Salt
  • 3 tablespoons apple cider vinegar (or vinegar brine from pickled peppers)

In a skillet over medium heat, add the oil. When it’s shimmering, add the onion and cook until soft, about 7 minutes. Add the garlic, bell peppers, and habaneros and cook, stirring occasionally, until the bell peppers have softened, about 5 minutes. Add the tomato paste and 1/2 teaspoon of salt, and stir to coat the vegetables. Cook until the mixture looks dry, 2 minutes. Add the vinegar to deglaze the pan, using a spoon to scrape up any browned bits. Add 2 cups of water and bring to a boil. Reduce to a simmer and cook for 15 to 20 minutes until the mixture has reduce slightly. Let cool, and transfer to a container; if you prefer a smooth sauce, transfer the mixture to a blender and blend before storing.

Introducing the Chili Lab Hot Sauce Kit

Sometimes the only thing standing between you and a new cooking adventure is the right tools. To that end, we’re thrilled to announce our latest creation, The Chili Lab Hot Sauce Kit. A collaboration with W&P Design, the Hot Sauce Kit comes with everything you need to create a bespoke chili condiment of your own.

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Habanero Blackberry Bourbon

The coconut and berry notes of the habanero chili pepper make it perfect for pairing with summer cocktails made with fresh fruit. 

  • 2 fl oz bourbon
  • 1 fl oz simple syrup
  • 2 fl oz fresh squeezed Orange Juice
  • 1/2 habanero chili, stemmed and seeded
  • 4 Blackberries
  • Lime wedge
  1. Combine bourbon, simple syrup and orange juice in a shaker and stir with ice.
  2. In a mason jar or high ball, muddle blackberries and habanero chili.
  3. Add ice and strain in the bourbon mixture.
  4. Garnish with a lime wedge.

 

Habanero-Candied Bacon

 

Your breakfast table will never be the same. The brown sugar and fat from the bacon act as restraints, curbing the chili’s intense heat just enough to let some of its subtler flavors come through. Pair this bacon with blueberry pancakes or waffles for a real treat.

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