meeloo
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Post by meeloo on Mar 2, 2012 9:18:01 GMT -6
Hello, I'm desperate to find a 'taste alike' recipe sweet potato habanero hot sauce like the one at Cochon Butcher's in New Orleans. Is anyone found a good way to copy this sauce? I think one member of this forum, Traegernator, tryed a homemade composition and geniously add some blood orange from his backyard. I'm from Europe and I wish I could enjoy again this amazing delicious Louisiana sauce. Thank you 'all'
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Post by Cajunate on Mar 2, 2012 9:33:00 GMT -6
I'm at work but late this eveniing when I get home I'll try to look it up for you. Welcome aboard Eatin' Louisiana!
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meeloo
Mosquito~New Member
Posts: 3
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Post by meeloo on Mar 2, 2012 13:01:34 GMT -6
Thank you so much Cajunate!
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Post by Cajunate on Mar 4, 2012 7:38:32 GMT -6
I hadn't forgotten about you, Just been busy. I couldn't find the recipe for Cochon's hot sauce but, I found a recipe you could try and attempt to modify to what you think might work.
Carrot (or sweet potato) hot sauce
Carrot hot sauce is a Caribbean specialty. I first tasted it at a Jamaican restaurant in St. Louis and bought bottles of it there until the restaurant closed. I searched in vain to find another source and finally decided to try making it myself. I recently had a variation that substituted sweet potato for the carrot at the restaurant Cochon in New Orleans. It was as good – maybe even better – than that made with carrot. •1 small onion •2 garlic cloves •1 T. vegetable oil •1 c. chopped carrot or sweet potato •2 c. water •4 habaneros, or more or less to taste •3 T. lime juice •2 T. white vinegar •1 tsp. salt Chop onion and garlic, sauté in oil until softened. Add carrots and water to pan, boil until softened. Cool to room temperature. Purée with remaining ingredients in blender or food processor. Makes about 2 c.
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meeloo
Mosquito~New Member
Posts: 3
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Post by meeloo on Mar 4, 2012 17:22:47 GMT -6
Thank you so much cajunate and squirtthecat! I think I will have a look tonight and I'm sure I test them all before the BBQ season to pick up my very best favorite I'm super happy to have a little morcel of Louisiana soon in my kitchen
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