Homemade Panamanian Chombo Hot Sauce

Ingredients

• 10 chombo peppers (Stems removed; adjust the amount according to the desired level of heat.)
• 1 cup white vinegar
• 0.5 white onion (Chopped into large pieces.)
• 3 garlic cloves (Peeled.)
• 1 carrot (Peeled and chopped; adds color and slight sweetness.)
• salt (To taste.)
• 1 tsp sugar (Optional; helps balance the acidity and heat.)

Steps

1. 1

   Wear gloves if your skin is sensitive to hot peppers. Remove the stems from the chombo peppers and cut the onion and carrot into small pieces to make blending easier.

2. 2

   Place the chombo peppers, white vinegar, onion, garlic, and carrot in a blender. Blend until smooth; if you prefer a more rustic texture, leave a few small pieces.

3. 3

   Pour the mixture into a small saucepan and heat over medium heat until it begins to simmer gently. Cook for approximately 5 minutes, stirring occasionally, until the aromatics have softened slightly and the vinegar aroma has mellowed.

4. 4

   Add salt to taste and, if desired, the sugar. Taste carefully and adjust the seasoning without touching the sauce directly with your tongue while it is hot.

5. 5

   Allow the sauce to cool completely. Transfer it to a clean, sterilized glass bottle or jar, seal it, and refrigerate it before serving.

6. 6

   Serve the hot sauce in small amounts with meat, chicken, or fried fish.

Notes

The publication only provides the name and suggested use of the hot sauce; it does not include quantities, detailed ingredients, or visible instructions. The recipe above is an approximate reconstruction and not a faithful transcription of the video. Keep the sauce refrigerated and use clean utensils; for long-term storage, follow a tested preservation procedure for acidified sauces.

Nutrition per serving

• sauce
• condiment
• hot sauce
• Panamanian cuisine
• Panama
• gluten-free
• vegetarian
• vegan