A spicy staple in Panama is the Panamanian Hot Sauce recipe. It is made with fresh chili peppers, vinegar, garlic along with other spices giving just a little kick to any dish. The Panamanian Hot Sauce recipe is simple but there are some common mistakes and essential kitchen equipment to get the consistency and flavor you want.
The use of the wrong peppers is one of the biggest mistakes people make when making the Panamanian Hot Sauce recipe. Always use fresh, good chili peppers – Habaneros or Aji Chombo – which are traditional in Panama. Utilizing dried-out or overripe peppers will make a sauce without the taste and heat that make this a signature dish. Another mistake is not balancing the vinegar and spices properly. Too much vinegar can overwhelm the sauce and too little will make it taste flat. You need to taste and adjust seasoning as you go.
For kitchen equipment, a blender or food processor is necessary to achieve the smooth consistency of Panamanian Hot Sauce. A mortar and pestle can also be used to grind garlic and spices to release the full flavors before blending. Make sure all equipment is clean and dry before starting, as moisture may thin the sauce or even spoil it in storage. Finally, a funnel will help you transfer the sauce into bottles for storage.
By avoiding these mistakes and using the proper kitchen equipment, you can make a flavorful and balanced Panamanian Hot Sauce recipe that adds heat to your favorite dishes. This recipe is a way to get Panama’s love of hot, spicy flavors without sacrificing quality every time.
Ingredients For the Panamanian Hot Sauce Recipe
Habanero Peppers
Chopped Onion
MincedGarlic Cloves
Cumin
Salt
Black Pepper
Vinegar
Water
Olive Oil
Cooking Instructions For the Panamanian Hot Sauce Recipe
- Begin by washing and drying the habanero peppers. Remove the stems and chop them roughly.
- In a blender or food processor, add the chopped habanero peppers, chopped onion, minced garlic, cumin, salt, black pepper, vinegar, and water. Blend until you get a smooth consistency.
- In a small saucepan, heat the olive oil over medium heat. Once hot, add the blended mixture to the pan and stir well.
- Let the mixture cook for about 10 minutes, stirring occasionally.
- Once done, remove the pan from the heat and let it cool for a few minutes.
- Transfer the hot sauce to a clean glass jar or bottle, and store it in the refrigerator.
10 Place to Find the Best Food in Panama
Exploring Panama’s food scene is an experience of flavors and influences. Where and how to get the very best food makes the distinction between standard Panamanian dishes and the freshest seafood. Ten ways to find the best food in Panama:
Visit Local Markets: The best way to get the freshest, authentic food in Panama is at local markets. Markets like Mercado de Mariscos (the fish market) in Panama City sell fresh seafood such as Ceviche straight from the vendors. Likewise, vegetable and fruit markets through the nation carry pineapples, avocados, and plantains. By shopping and eating locally you get fresh ingredients and you can taste the heart of Panamanian food culture.
Try Street Food Panama’s: Try Street Food Panama’s: street food scene is bustling and full of affordable, delicious options. From Empanadas to Patacones (fried plantains), the street vendors offer glimpses of the country’s traditional flavors. Some of the best street food is at casual food stands in Panama City, David and Colon. Look for vendors popular with locals – that usually means quality.
Ask Locals for Recommendations: Ask locals where they eat to find out hidden culinary gems. Panamanians are proud of their food and often share their favorites. Whether it is a small, family run restaurant or a particular vendor at the market, locals know where the food is authentic and best. People – engaging if it is your tour guide, hotel staff or maybe a visitor in the market – can guide you to those off-the-beaten-path food areas.
Explore the Casco Viejo District: Panama city’s historic Casco Viejo district is a UNESCO World Heritage site and boasts some of the City’s best restaurants. The area features upscale dining and casual eateries that serve Panamanian dishes with a modern twist. From traditional seafood stews to fusion dishes combining local ingredients with international flavors.
Look for Fondas: Fondas are small, local eateries that serve homemade food at a fair price. These are often family-owned and frequented by locals, and are a good place to try traditional Panamanian dishes like Sancocho (chicken soup) or Arroz con Pollo (rice with chicken). Fondas are usually in residential areas and so can be harder to find – however ask a local for a recommendation.
Attend Food Festivals: Panama holds food festivals year round, from coffee to seafood. Festivals like the Feria Internacional de David or the Seafood Festival in Panama City allow you to sample local dishes and specialties. These food festivals generally feature the very best local food producers and also offer a chance to try various kinds of Panamanian cuisine in one location.
Explore the Coastal Areas: Panama’s Coastal areas are known for their fresh seafood, especially along the Pacific and Caribbean coasts. Grilled fish, shrimp and lobster are favorites in towns such as Pedas and Bocas del Toro. Many coastal restaurants serve seafood caught that same day. The Caribbean coast in particular is known for Rondon (a coconut milk – based seafood stew) and Coco Rice.
Dine at Traditional Panamanian Restaurants: While there are plenty of international restaurants in Panama City, traditional Panamanian restaurants are a must. Local restaurants such as El Trapiche in Panama City specialize in tamale casserole and Chicheme (a corn drink). These restaurants serve real flavors and are a good introduction to the country’s culinary traditions.
Stay in Rural Areas: For more immersive food, spend time in rural areas of Panama and enjoy simple, home-cooked meals reflecting the country’s traditional food culture. The Azuero Peninsula is known for its Lechona (roast pork) and the Chiriqu Highlands produce fresh vegetables and dairy products. Rural areas tend to serve more traditional fare prepared with local products and reflect Panama’s agricultural roots.
Try International and Fusion Cuisine: Along with traditional Panamanian food, there’s also great international and fusion food in Panama City. As the country has been historically a global crossroads, many restaurants mix Panamanian fare with international flavors. You can find creative fusion dishes that combine local seafood with Asian or European techniques. For more contemporary Panamanian food, try these fusion restaurants in the culinary hot spots of El Cangrejo and Casco Viejo.
FAQ For the Panamanian Hot Sauce Recipe
Q: What ingredients are commonly used in a traditional Panamanian Hot Sauce recipe?
A: A traditional Panamanian Hot Sauce recipe typically includes a blend of fresh and flavorful ingredients. The base often consists of Scotch Bonnet or Aji Chombo peppers, which are known for their heat and vibrant flavor. Other ingredients include vinegar, garlic, onions, and sometimes tomatoes to balance the spice with a touch of sweetness. Some recipes may also incorporate lime juice or cilantro for added freshness. The combination of these ingredients results in a hot sauce that is not only spicy but also tangy and aromatic, making it a popular condiment in Panamanian cuisine.
Q: How can I adjust the heat level in a Panamanian Hot Sauce recipe?
A: To adjust the heat level in a Panamanian Hot Sauce recipe, the type and quantity of peppers used can be modified. If you prefer a milder sauce, you can reduce the number of Scotch Bonnet or Aji Chombo peppers, or remove their seeds and membranes, which contain most of the heat. You can also substitute these peppers with milder varieties, such as jalapeños or sweet bell peppers. For those who enjoy an extra kick, increasing the number of hot peppers or using a hotter variety will do the trick. Balancing the heat with additional vinegar, lime juice, or sugar can also help customize the spice level to your liking.
Q: How should I store homemade Panamanian Hot Sauce, and how long does it last?
A: Homemade Panamanian Hot Sauce should be stored in a clean, airtight glass jar or bottle, and kept in the refrigerator to preserve its freshness. The vinegar in the recipe acts as a natural preservative, allowing the hot sauce to last for several months when stored properly. Typically, a well-stored Panamanian Hot Sauce recipe can last up to 3-6 months, although its flavor may intensify over time. Be sure to always use clean utensils when handling the sauce to prevent contamination, which can affect its shelf life.
Q: Can the Panamanian Hot Sauce recipe be used as a marinade?
A: Yes, the Panamanian Hot Sauce recipe can be used as a marinade for meats, seafood, and vegetables. The combination of peppers, vinegar, and spices in the sauce makes it an excellent flavor enhancer. To use it as a marinade, coat your protein or vegetables in the sauce and let it sit for at least 30 minutes to absorb the flavors. For meats, marinating for several hours or overnight will yield even better results. The acidity of the vinegar in the hot sauce also helps tenderize the meat, making it both flavorful and juicy when cooked.
Q: What dishes pair well with a Panamanian Hot Sauce recipe?
A: A Panamanian Hot Sauce recipe pairs well with a wide variety of dishes, enhancing their flavors with its heat and tangy notes. It is commonly served with traditional Panamanian foods such as empanadas, tamales, and rice dishes like arroz con pollo. The hot sauce also complements grilled meats, seafood, and fried plantains, adding a spicy kick to these savory dishes. Additionally, Panamanian Hot Sauce can be drizzled over soups, stews, or even used as a dip for snacks like tortilla chips or yucca fries, making it a versatile condiment in many meals.
Panamanian Hot Sauce
Equipment
- Medium-sized saucepan
- Blender or food processor
- cutting board
- Chef's knife
- mixing bowl
- whisk
Ingredients
- 12 habanero peppers
- 1 onion chopped
- 2 garlic cloves minced
- 1 tsp cumin
- 1 tsp salt
- 1 tsp black pepper
- ½ cup vinegar
- ¼ cup water
- 2 Tbsp olive oil
Instructions
- Begin by washing and drying the habanero peppers. Remove the stems and chop them roughly.
- In a blender or food processor, add the chopped habanero peppers, chopped onion, minced garlic, cumin, salt, black pepper, vinegar, and water. Blend until you get a smooth consistency.
- In a small saucepan, heat the olive oil over medium heat. Once hot, add the blended mixture to the pan and stir well.
- Let the mixture cook for about 10 minutes, stirring occasionally.
- Once done, remove the pan from the heat and let it cool for a few minutes.
- Transfer the hot sauce to a clean glass jar or bottle, and store it in the refrigerator.
1 comment
It was easy to make, and I appreciated that I could adjust the spice level to my preference.