Ana’s Panamanian Hot Sauce
This recipe was taught to me by a new friend, Anayansi Mong from Panama. Of course, I can’t try a recipe without adding my own variations to it, so this is my version. It is nearly the same. I cut the mustard back to one tablespoon from three. Anna uses yellow mustard, and I use dijon whole grain mustard. I also contributed the roasted red pepper and carrot. I threw in a few Medjool dates to cut a little of the tartness of the vinegar. Both versions are good. Use whichever you prefer.
I added the mild red pepper in an effort to tone the recipe down a bit. My first attempt to make it was entirely too spicy. If you want blow-your-head-off heat, leave in the seeds and use a very hot pepper. These are serranos, but you can use any hot pepper you like.
Ana's Panamanian Hot Sauce
- 20-25 hot peppers, seeds removed
- 1 large roasted red bell pepper or 2 carmen peppers
- 1 medium carrot
- 3/4 cup organic apple cider vinegar
- 1/4 cup filtered water
- 1 bulb fresh garlic
- 1 tablespoon dijon mustard
- 1 small onion
- 3 medjool dates, pits removed
- 1/4-1/2 cup loosley chopped cilantro
- 1/2-1 teaspoon salt
- De-seed hot peppers (unless you want it blazing hot)
- Roast two carmen peppers or one red bell pepper
- Peel carrot.
- Slice down one side of each medjool date. Pry open and remove pit.
- In a blender, combine all ingredients until smooth. If you want a thinner sauce, add more vinegar and water.
- Transfer to a sterile glass container, such as a canning jar with a tight seal. If you plan to keep this in your pantry, you will have to submerge it in boiling water for fifteen minutes. If you keep it in your refrigerator, you can skip the water processing. It will keep for up to a month in your fridge.
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The food ingredients for this recipe are readily available at your local market at better prices than you are likely to find online. I've added them here for identification and for your convenience.