Pawpaw Pepper Sauce Recipes

PAWPAW PEPPER SAUCE

Steps:

• Place the carrots and choco in a food processor or blender. Blend until pulverized. Remove the stems from the Scotch bonnet peppers and add the peppers to the carrots and choco. Blend until the mixture is an even consistency. Add the pawpaw, continuing to blend until you have a uniform texture.
• Place the mixture in a noncorrosive saucepan. Add the salt, brown sugar, vinegar, and water. Bring it to a boil over high heat, then reduce the heat to low and cover. Simmer it for 30 minutes. Remove from the heat and let cool completely. Place in small bottles or jars. Keep it refrigerated.

PAPAYA GLAZED SHRIMP WITH RED PEPPER VINAIGRETTE

Steps:

• Pour pepper juice into a bowl. Add honey, red pepper flakes, and fish sauce. Cool in the refrigerator for 15 minutes.
• Meanwhile, in a food processor, combine papaya, ketchup, soy sauce, mango nectar, and hot pepper sauce. Puree.
• Grill shrimp, continuously basting with the papaya sauce.
• Saute garlic in olive oil. Add hearts of palm and char (to develop a deep brown color, do not move hearts of palm around). Add lime juice, cilantro and season with salt.
• Spoon red pepper vinaigrette into the bottom of bowl. Make a raft with the hearts of palm, and arrange shrimp on top.

HOT PEPPER SAUCE - A TRINIDADIAN STAPLE

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.

SPICY BARBADOS PEPPER SAUCE

Steps:

• Place the onion, red pepper, Scotch bonnet chiles, papaya, and garlic in a food processor. Pulse until finely chopped. Scrape into a large pot, and stir in the mustard powder, sugar, wine, vinegar, water, and lemon juice.
• Bring to a simmer, then reduce heat to medium-low, and continue simmering, stirring frequently until the mixture has thickened, about 1 hour. Once thick, remove from the heat, and stir in the yellow mustard.

SWEET RED-PEPPER SAUCE

Steps:

• Cut leeks in half lengthwise, then into 1/4-inch-thick slices. Place in small bowl, and cover with cold water. Let stand for 5 minutes to rid leeks of dirt and sand. Lift out of the water, and drain.
• Heat oil in saucepan over medium heat. Add leeks, peppers, salt, and pepper; saute for 3 minutes. Add stock; cover. Cook until vegetables are tender, about 12 minutes.
• Transfer vegetables to food processor; puree. Pass puree through fine strainer back to saucepan. To serve, warm over low heat.

BAKED PAW PAW WITH MEAT FILLING

Steps:

• Pre heat oven to 180oC (350oF).
• Heat oil in large frypan, and sauté onions and garlic.
• Stir in beef; cook to well done.
• Add tomatoes and other seasonings.
• Cook briskly stirring occasionally until liquid has reduced.
• Taste for seasoning--adjust if needed.
• Spoon meat mixture into pawpaw shells.
• Place shells side by side in shallow pan.
• Place pan in centre of oven.
• Pour in enough boiling water to come up to approx 1" of sides of pawpaw.
• Sprinkle some grated cheese on top.
• Bake for about 30 minutes until pawpaw shows no resistance when pierced with a skewer and top is delicately browned.
• To serve, transfer the pawpaw shells to a large heated dish and top further with remaining cheese.