James is a producer,DJ and label owner and lives here with his partner Gini.They moved to Ibiza because they wanted to connect with nature, love the outdoor living and the eclectic people who live here.
James and Gini have an excessive sauce habit,so to reduce their spend on tobasco,started to make use of the campo living and grew their own chilli plants.This is Jim´s hot sauce recipe. Be warned it does have a kick but for the hot sauce lover, this will go with everything.
Peel and roughly chop onions and garlic, any size chunks are fine. Wash the red pepper, remove the end with the stalk and the seeds and cut into similar size chunks as above.Wash the Scotch Bonnets, cut the stalk ends off, then cut into quarters.
Heat a good lug of olive oil in a deep sided frying pan or casserole / stock pot on a low to medium heat. Add the onions, garlic, pepper and Scotch Bonnet and stir round to coat in oil.To save labour the quickest way to deal with the 20 Jalapenos is to hold each one by the stalk above the pan and use a pair of scissors to cut off 1 inch chunks at a time into the pot. Discard the end with the stalk.
Sauté for about 5 minutes to soften the ingredients, adding more oil if it becomes dry, taking care not to burn anything or add too much colour.Once the ingredients have softened, add boiling water to the pan to almost submerge the ingredients.Add a teaspoon of salt and pepper and sugar, 2 teaspoons of cumin and 3 teaspoons of pimenton, then stir well.If you want to speed things up you can increase the heat now, if not it is also fine.
Once almost all of the water has boiled away and there is a little in the bottom of the pan, remove from the heat and allow to cool.Once the mixture has cooled add the lime juice and transfer to a blender (note the blender should be no more than half full, if needed, do more than one batch rather than over filling)
Blend the mixture until it is smooth.Add white wine vinegar to the mixture in 50ml portions and blend until properly mixed together each time until the consistency is to your liking, I usually use about 200ml.At this stage you can taste the sauce and add salt, pepper or sugar to taste but be careful as it make burn your mouth.
Find out more about James on his facebook page https://www.facebook.com/audiojackmusic
Listen to his work here https://soundcloud.com/audiojackofficial
And the record label here https://www.facebook.com/gruuv
The Ibiza Kitchen is a space to learn about Ibiza,
to understand the culture and it´s people through food.
A place to help you live a healthier, happier life.
To be entertained, to be educated