Caribbean Hot Pepper Sauce Recipes

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CARIBBEAN CALYPSO HOT SAUCE



Caribbean Calypso Hot Sauce image

Packed with tangy sweet flavor and a ton of heat! Reduce the number of peppers if you would like it milder. Store in the refrigerator.

Provided by Jordan VanDijk

Categories     Side Dish     Sauces and Condiments Recipes

Time 20m

Yield 8

Number Of Ingredients 11

5 habanero peppers
1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, chopped
2 tablespoons lime juice
2 tablespoons brown sugar
2 tablespoons apple cider vinegar
1 tablespoon tequila
2 teaspoons salt
2 teaspoons mustard powder
1 teaspoon ground allspice

Steps:

  • Stem and seed habanero peppers, wearing gloves.
  • Heat olive oil in a skillet over medium heat. Cook and stir onion and garlic until onion is translucent, about 5 minutes.
  • Combine habanero peppers, onion, garlic, lime juice, brown sugar, apple cider vinegar, tequila, salt, mustard powder, and allspice in a blender; puree until smooth.

Nutrition Facts : Calories 46.2 calories, Carbohydrate 5.8 g, Fat 2 g, Fiber 0.5 g, Protein 0.5 g, SaturatedFat 0.2 g, Sodium 583.9 mg, Sugar 4.1 g

CARIBBEAN HOT PEPPER SAUCE RECIPE



Caribbean Hot Pepper Sauce Recipe image

Say no to bottled hot sauce. Learn how to make this simple, tasty Caribbean-style hot pepper sauce using Scotch bonnet chile peppers.

Provided by Cynthia Nelson

Categories     Side Dish     Sauces     Condiment     Sauce

Time 15m

Number Of Ingredients 3

1 lb Scotch Bonnet peppers (washed and stems removed)
1 Tbsp salt
White distilled vinegar to taste (or vegetable oil)

Steps:

  • Gather the ingredients.
  • Put the peppers and salt in a food processor and pulse until the peppers are minced finely. Scrape down the sides of the bowl from time to time.
  • Once the peppers are chopped pretty finely, let the processor keep whirling and pour just enough of the vinegar through the chute to moisten the peppers and give it the consistency of a thick sauce.
  • Pour the hot sauce into sterilized glass bottles or jars and cover with airtight lids. Store the finished product in a cool place or in your refrigerator until the flavors meld together nicely. Or you can place your bottles of pepper sauce in the sun for two to three days to ripen quickly and then store in a cool place. If there's no sun where you are, let the pepper sauce cure for at least five days before use so that the flavors can develop.

Nutrition Facts : Calories 7 kcal, Carbohydrate 0 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 189 mg, Sugar 0 g, Fat 1 g, ServingSize 2 1/2 cups (serves 20), UnsaturatedFat 0 g

HOT PEPPER SAUCE - A TRINIDADIAN STAPLE



Hot Pepper Sauce - A Trinidadian Staple image

Trinidadians LOVE their 'peppa' sauce, and this one is full of flavour and heat! Sooooo easy to make -- no cooking, just your blender to create this taste of the islands. Try using different peppers to vary the flavour and heat. Use over meats, in sandwiches and stews. Trinis use it in anything savoury!

Provided by Trini

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 30m

Yield 100

Number Of Ingredients 12

15 habanero peppers
1 small mango - peeled, seeded, and cut into chunks
1 onion, roughly chopped
3 green onions, roughly chopped
2 cloves garlic, roughly chopped
1 ½ cups distilled white vinegar
2 limes, juiced
2 tablespoons vegetable oil
4 tablespoons dry mustard powder
1 tablespoon salt
1 teaspoon curry powder
½ teaspoon grated lime zest

Steps:

  • Wearing disposable gloves, and being careful not to get any in your eyes or on your skin, roughly chop the habanero peppers. Place the habanero peppers, mango, onion, green onions, and garlic into a blender. Pour in the vinegar, lime juice, and vegetable oil, cover the blender, and pulse until the mixture is very finely chopped. Stop the blender, and add dry mustard powder, salt, curry powder, and lime zest. Blend again until the sauce is smooth. Pour into clean jars, and store in refrigerator.

Nutrition Facts : Calories 7.1 calories, Carbohydrate 0.7 g, Fat 0.4 g, Fiber 0.1 g, Protein 0.2 g, Sodium 70.1 mg, Sugar 0.4 g

HOT RED CHILE PEPPER SAUCE



Hot Red Chile Pepper Sauce image

This recipe originated in the caribbean. It is not for the meek. Be careful handling the peppers. Wear rubber gloves and keep your hands away from your eyes! Move over Tobasco!

Provided by Normaone

Categories     Sauces

Time 14m

Yield 3 cups

Number Of Ingredients 7

24 small hot red peppers, seeded and sliced lengthwise
2 medium onions, chopped
2 garlic cloves, halved
1 tablespoon dry mustard
2 teaspoons salt
2 whole cloves
1 1/2 cups white vinegar

Steps:

  • Combine hot peppers, onions and garlic in the bowl of a food processor or blender and puree.
  • Add dry mustard, salt, cloves and vinegar and combine.
  • Transfer to a small nonaluminum saucepan and simmer over medium low heat 3 to 4 minutes.
  • Pour into warm sterilized jars and seal.

Nutrition Facts : Calories 220.4, Fat 2.7, SaturatedFat 0.2, Sodium 1591.4, Carbohydrate 42.2, Fiber 7, Sugar 23, Protein 8.5

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