Inner Beauty Hot Sauce Recipe
Anyone downsized this to quantities for mortals?
The Historic Original
(courtesy Chris Schlesinger, East Coast Grill)
5 lb scotch bonnet or habanero peppers
1 gallon yellow mustard
1/2 lb brown sugar
1 quart orange juice
1/2 gallon white vinegar
1 cup honey
1 cup molasses
46 oz. papaya juice
46 oz. pineapple juice
1/2 gallon peanut oil
6 oz. each of cumin, chili, curry, tumeric
2 oz. all spice
salt and pepper
Well - actually I now found it of course :-). It's still a bit too much but can more easily downsize from this:
The Home Style Inner Beauty Hot Sauce Recipe
(courtesy Chris Schlesinger, from Big Flavors of the Hot Sun)
12 to 15 scotch bonnet or habanero peppers, roughly chopped
1 ripe mango, peeled, pitted and mashed
1 cup cheap yellow prepared mustard
1/4 cup packed brown sugar
1/4 cup white vinegar
1 tablespoon prepared curry powder
1 tablespoon ground cumin
1 tablespoon chili powder
1 cup molasses
salt and fresh cracked black pepper to taste
I made this version... nothing like what he actually sold in a bottle. However, in the interest of science, I spent a weekend with a bushel of habaneros and made four versions [all the ones I found online] of Inner Beauty. Also on the counter, the last of the real thing.
Here is the recipe[s] for the version that we thought tasted the most like the bottled version. We made two levels of hot by adjusting the habaneros.
INNER BEAUTY HOT SAUCE
This is an adaptation of the recipe that sits framed on Chris Schlesinger's desk. The actual recipe calls for five times the quantity of all ingredients, as is fitting for a restaurant kitchen. The quantities below yield a more manageable amount of sauce. http://www.seriouseats.com/2007/02/ch...
Further modified by Susan T and Lucy P on October 19, 2010 in Wellfleet MA to taste more like the bottled version on hand.
1 cup-2 cups [or more] deseeded bonnet peppers [organic, ripened on the vine
]12 ounces yellow mustard [French's]
2 ounces brown sugar
6 ounces cider vinegar [365 Organic Brand, Heinz sucks]
2 ounces fresh squeezed orange juice
2 ounces honey
2 ounces molasses
8 ounces papaya pulp [turned into puree in the blender]
8 ounces mango pulp [turned into puree in the blender]
6 ounces pineapple juice [Lotus if you can find it]
2 ounces oil [sunflower]
1/3 ounces each each cumin, chili powder*, curry**, and allspice
Deseed and quarter peppers. Make the two fruit purees in a blender, mixing in just enough juice or water to get a smooth blend. Throw everything but the oil into a food processor, and process for about a minute. Taste. Adjust. When happy with the mustard/fruit balance and hotness, add oil and process one more time.
* Chili Powder
Based on AB's Chili Powder ©2004
3 ancho chiles, stemmed, seeded and sliced
3 chipolte chiles, stemmed, seeded and sliced [not the canned variety]
3 dried arbol chiles, stemmed, seeded and sliced
2 tablespoons whole cumin seeds
1 tsp whole coriander seeds
2 tablespoons garlic powder
1 tsp cayenne powder
1 tablespoon dried oregano [Mexican if you can find it]
1 tsp sweet paprika
1 teaspoon smoked paprika
Place all of the chiles, cumin and coriander seeds into a medium nonstick saute pan or cast iron skillet over medium-high heat. Cook, moving the pan around constantly, until you begin to smell the cumin toasting, approximately 4 to 5 minutes. Set aside and cool completely.
Once cool, place the chiles, coriander and cumin into the carafe of a blender along with the garlic powder, oregano, and paprika. Process until a fine powder is formed. Allow the powder to settle for at least a minute before removing the lid of the carafe. Store in an airtight container for up to 6 months.
** Basic Curry Powder
5 tablespoons ground coriander seeds
2 tablespoons ground cumin seeds
1 tablespoon ground turmeric
2 teaspoons ground ginger
2 teaspoons dry mustard
2 teaspoons ground fenugreek seeds
1 1/2 teaspoons ground black pepper
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground cardamom
1/2 teaspoon ground chile peppers [Penzey's Very Hot Indian Pepper Flakes]
We started with whole coriander, cumin, and cloves. Toasted and then ground, before adding them to the other ingredients.
Thanks SMT, I think that is pretty near spot on. I lived in Cambridge around the corner from ECG for 15 years back in the day. Went through cases of the stuff personally and as gifts. Can't believe I lost my bottle in a move. I'm especially interested in the bottled Costa Rica recipe just out of historic curiosity. I especially loved the label ("sit up straight, stop mumbling....") If anyone has a bottle I would love to get a JPG of the labels. Better still would be an actual bottle (even empty). Considering the cult following I don't understand why Chris S. does not revive the original brand. If he's listening, I'll invest! So can anyone send me some JPGs or sell me an original bottle for nostalgia sake?
It is habanero season again, and that must mean time to make the Inner Beauty Sauce.
I made some notations this year to help me buy the correct quantities in the future:
1 cup of habaneros = 4.5 oz. To get this measurement, I de-stemmed and de-seeded the peppers, cut the peppers into smaller pieces and threw them into a measuring cup. I saved all the "debris" into a separate bowl and then weighed the two together.
1 papaya yield was 17 oz of puree
1 mango yield was 6 oz of puree
1 orange yield was 4 oz of juice
1/3 of an ounce is pretty close to 10g which is easier to weigh on my machine.
As noted below, I used granulated garlic as a substitution for garlic powder and freshly ground most of the spices. Exceptions were cinnamon, tumeric, paprika, and ginger.
One batch yields just under 2 quarts.
This year's batch[es] are really tasty. I used the full 9oz of habaneros for each batch. Had to supplement my fresh mangos with a bit of frozen chunks.
I taste a very prominent note of allspice and possibly nutmeg or mace in a freshly opened bottle of Inner Beauty, all very Caribbean spices. But to my taste, the prepared mustard note is a little overpowering in the bottled version so I make my version with no prepared yellow mustard. I use whole brown mustard seed cooked in oil with fresh ginger, chopped raw garlic all oil cooked until soft and fragrant, plus toasted cumin and coriander seeds to get a similar flavor but more distinct Caribbean / Indian jerk sauce like profile. All of these recipes are going to make a really nice fruity sweet sour hot sauce just great for any grilled chicken, pork or fish recipe. Using whole and fresh spices and sautéing or toasting them before grinding really does take it up a notch. Masala your Inner Beauty
Hi DSW, That is the way I do it myself, I'm new to this board and apologize if this is a redundant post. I lived in Cambridge near ECGrill back in the day and went through cases of Inner Beauty but lost my last bottle. I'm looking for JPGs of the labels or better yet an actual bottle (even empty) since I loved the back labels. Do you really have unopened bottles?! I know that the flavor notes must change over 20 years (for better or worse). I'm really curious as to the actual Costa Rica formula used and Chris S. seems to be really nebulous on that. Wish he would bring the original brand with labels. Even though I can make versions myself with freshly toasted spices that I'm sure are better than the commercial version I remember. Really miss Cambridge.