Inspired by banana liqueur, specifically Giffard’s Banana Du Bresil, with it’s elegant use of baking spice to create an elevated profile.
Batch 1: fermented for 1 month, 22 bottles
Ingredients: water, bananas, yellow mushroom peppers, sweet onion, white onion, orange habanero, demerara sugar, unripened black habanero, salt, garlic, white wine vinegar, lime, ginger, allspice, turmeric, vanilla
This sauce fell into my lap. I have a good friend at work who has been supportive of my hot sauce journey, but can’t handle much spice himself. I had been exploring options for milder sauce I could make him, but all of the chilies I grew this year were much too hot. Enter my aunt, who was also growing this season, but had excess crop she wouldn’t use, included some gorgeous Jamaican yellow mushroom peppers, deliciously sweet and mild in heat. Combining these flavourful chilies with bananas was an easy choice, and the rest of the sauce easily came together under these two pillars.
This sauce has the perfect consistency and it’s sweet zip and mild heat makes it the best all-rounder sauce I’ve ever made. Try it in a spicy aioli, chicken and waffles, eggs, and even a dash or two on banana pancakes is delicious. It will work on anything, to the point that I may have to open a second tester bottle since my dad is killing this one.