BOMBACLAAT Hot Sauce!

DECOLONIZE YOUR TONGUE

• This hot & sweet pepper is native to Jamaica (the island which the indigenous Taino people called Xaymaca meaning ‘Land of Wood and Water’ 

• The Jamaican Pepper is THE ESSENTIAL flavour in Jamaican cuisine

• 
  As Scottish immigrants populated the island in the 1650's, the Jamaica Pepper was renamed as Scotch Bonnet due to the shape of the pepper resembling a Tam O’ Shanter hat.

WHA WI AH GO NEED

• 2 cups mango- frozen or cut fresh (rich in beta-carotene and other anti-oxidants)

• 1/2 cup Japanese Rice Wine Vinegar or Apple Cider Vinegar (Antimicrobial. Speeds digestion for less gas & bloating)

• 1/2 cup water

• 1/4 cup ginger root peeled and sliced against the grain (warms the organs, detoxifies, digestive help)

• 1/4 cups agave or 1/3 cup honey (phytochemical, anti-inflammatory & antioxidant)

• 2 tablespoons fresh habanero peppers or jalapeno chopped (high vit. C and helps regulate blood pressure)

• 1/4 cup chopped garlic (immune booster, anti-fungal, cholesterol assistance)

• 1/2 cup chopped onion (immune system booster, loaded with antioxidants and helps control blood sugar)

• 1/2 tsp Calabash Hawaiian Black Salt (electrolytes, healing charcoal &  essential minerals)

MEK WI DWEET

1. OIL YOUR HANDS! with a bit of olive oil or use gloves when handling peppers and whatever you do... do not touch your eyes or any other sensitive areas 😉
2. In a blender purée all ingredients on high till the consistency of a smoothie
3. Add more water to the blender if needs to be a little looser
4. Pour in a mason jar or bottle
5. Right the date you made it
6. Keep refrigerated
7. Enjoy decolonizing your tongue the Caribbean way!