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
Ingredients
- 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
Instructions
Preparation:
- 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.
Directions:
- 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.
Notes
Nutrition
Below are the equipment and products I used in this recipe. Click on the photo to order yours through my affiliate link with Amazon.com, for which I receive a small advertising fee. Please visit my Store for more information.
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.
Heinz Distilled White Vinegar
Braggs Organic Apple Cider Vinegar
This is my favorite version of hot sauce made with panameñan peppers grown in my own garden in Costa Rica. The type of pepper—panameñan —gives it the characteristic taste that I and my family love. And I have tasted several varieties of hot sauce made from this pepper all over Costa Rica—especially on the Caribbean coast. Variety is good. It’s the pepper that makes it special.
Thank you, Sharon,
I’ve been searching for your panameñan pepper, and the one I come up with is Aji Chomno. Is this the pepper you are referring to? It’s a pepper from Panama that closely resembles the Habanero pepper and/or Ghost Pepper. I haven’t found anything under just panameñan pepper. I’m always interested in learning more about cultural food. This pepper plant becomes available for order in January. If you are speaking about a different pepper, please let me know its botanical name and I’ll try to find it.
Thanks for your contribution!
Danielle
This is not hiow panamanian pepper sauce is made
Well, Olinda, you are certainly entitled to your opinion, and I appreciate your sharing it with us. Just as there are more than one Italian pasta sauce, and more than one recipe for Southern Fried Chicken, I imagine there are many recipes for Panamanian pepper sauce. This recipe was taught to me by a Panamanian native, who learned it from her Panamanian mother. I made adaptations to the original recipe to make it a bit healthier, but the process is the same. I find it versatile and flavorful. Try it, and see if you agree. If you have a different recipe, I’d love to hear about it. Happy cooking! Danielle
Your right Olinda , as I live in Panamá and we don’t use cilantro but culanto, no dried peppers but ají chumo.