Quick chilli-cheese bread Chilli Con Carne
0 Comments

Recipe: Hot Pepper Sauce  (for 1 Liter)


If there is a typical hot pepper sauce of the eastern Caribbean, then this is it. Those who have been there before will be reminded of Trinidad, Barbados or even Grenada when tasting this sauce. To get a really authentic taste, you should buy fresh red habaneros for this recipe or grow them yourself (e.g. Caribbean Red). Thanks to Dave DeWitt for this recipe.


Ingredients


  • 250g Habanero Chill redi, seeds and stalk removed (order here)
  • 1 onion chopped 
  • 2  Garlic gloves chopped 
  • 120 ml apple vinegar
  • 120 ml lime juice or lemon juice
  • 2 tablespoons of water
  • 1 papayas medium large, soft boiled and peeled
  • 1 tomato finely chopped 
  • 1 teaspoon thyme
  • 1 teaspoon basil
  • 1/2 teaspoon ground nutmed
  • 2 tablespoons mustard powder
  • 1/2 teaspoon turmeric



Preparation

  1. Put the chillies, onion, garlic, papaya and tomato in a blender and puree (depending on the size of the blender, this may have to be done in two passes). Empty mixture into a shallow bowl.
  2.  Put vinegar, lime juice and water in a saucepan and heat until the mixture begins to boil slightly. Then add thyme, basil, nutmeg, mustard and turmeric.
  3.  Pour this seasoned mixture hot over the puree in the flat dish and mix thoroughly. After cooling, place in a cool place


Recipe Tipps: In the refrigerator the mixture keeps up to 8 weeks.


Comments are closed.