Madame Jeanette is a hot yellow Surinamese chilli pepper cultivar, often mingled with the Adjuma chilli. Both varieties, like the Mexican Habanero, belong to the species Capsicum chinense.
The fruits of Madame Jeanette are longer than the stuffier Adjuma's
The ripe fruits are yellow and about as sharp as the orange Habanero. (150,000 - 325,000 Scoville units)
Madame Jeanette chillies originally came from Suriname and seem to have been named after a "hot lady from Paramaribo". This lady exuberantly exerted the oldest profession in the world. This yellow melon pepper is closely related to the Habanero and is just as hot. However, the aroma is much stronger and is therefore often used in Surinamese and Antilles cuisine. This hot lady is often thrown into dishes entirely.
Ingredients for 1 350ml jar
10 fresh Madame Jeanette chillies, 1 shallot, 1 garlic clove, 6 small pickles, 1 tbsp chopped parsley, 1 or 2 pressed limes, 1 tbsp mustard, 4 tbsp vegetable oil, 1 tsp salt.
Discard the stems, cut the chillies in half (use gloves to protect) and remove the seeds.
Press the limes and cut the other ingredients grossly.
Use a food processor or blender, add the ingredients (without the oil) and blend until you have a smooth consistency (5 to 6 minutes), than add the oil and blend for another minute.
If you want a more fluid sauce, add some lime juice or water.
This hot sauce gives every dish a great kick; you can also add some to your marinades.