Spicy Barbados Pepper Sauce Recipes

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BAJAN PEPPER SAUCE



Bajan Pepper Sauce image

Discover the secrets to creating a spicy local favourite - Bajan Pepper Sauce; the perfect condiment for any meal!

Provided by Barbados Tourism Encyclopedia

Time 55m

Number Of Ingredients 10

10 scotch bonnet (bonney) peppers, chopped
1 large onion, chopped
1 tbsp tumeric powder
1 tbsp prepared mustard
1 tbsp brown sugar
2 tbsp vegetable oil
1/4 cup vinegar
1/2 cup water
1/2 cup water
Salt to taste

Steps:

  • 1 Blend the chopped peppers, onion and other ingredients in a food processor or blender until slightly chunky.
  • 2 Add the water gradually to assist the blending process.
  • 3 Pour mixture into saucepan and cook on medium heat for approximately 20 minutes.
  • 4 Add water if necessary to bring to desired consistency.
  • 5 Remove pepper sauce from heat, pour into sterilized jars and allow to cool.

SPICY BARBADOS PEPPER SAUCE



Spicy Barbados Pepper Sauce image

The sauce is good on just about anything from pork, chicken, and seafood. I like it on boneless-skinless chicken breast seasoned with fresh thyme, salt and pepper, broiled until about done then heavily basted with the sauce to finish. This recipe fills a Dutch oven over half the pan. Plenty for leftovers.

Provided by RogerB

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 1h20m

Yield 112

Number Of Ingredients 12

1 chopped red onion
1 cup chopped red bell pepper
3 Scotch bonnet chile peppers, chopped
1 large papaya - peeled, seeded and cubed
1 head garlic, peeled
2 tablespoons dry mustard powder
2 cups white sugar
3 cups dry white wine
1 cup malt vinegar
1 cup water
½ cup lemon juice
2 cups prepared yellow mustard

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.

Nutrition Facts : Calories 26.6 calories, Carbohydrate 4.8 g, Fat 0.2 g, Fiber 0.3 g, Protein 0.3 g, Sodium 51.9 mg, Sugar 4 g

SPICY RED PEPPER SAUCE



Spicy Red Pepper Sauce image

This zesty red sauce is thick with diced red peppers. Its piquancy comes from crushed red-pepper flakes and dashes of hot sauce. Serve tossed with hearty fettuccine noodles and freshly grated Parmesan cheese.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Makes about 2 quarts

Number Of Ingredients 13

2 tablespoons extra-virgin olive oil
1 large onion, cut into 1/2-inch dice
4 cloves garlic, minced
4 red bell peppers (about 2 pounds), seeded and cut into 1/2-inch dice
1/3 cup dry white wine
One 28-ounce can crushed tomatoes, with juice
One 14 1/2-ounce can low sodium chicken stock, skimmed of fat
One 15-ounce can tomato sauce
2 cups water
1/2 teaspoon crushed red-pepper flakes, or more to taste
1/2 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper
Few dashes hot-pepper sauce (optional)

Steps:

  • Heat oil in a large skillet over medium heat. Add onion and garlic. Cook until softened, about 5 minutes.
  • Add bell peppers; cook until tender, about 8 minutes. Raise heat to medium high; add wine. Cook, scraping any browned bits from pan, until liquid evaporates.
  • Stir in crushed tomatoes with juice, stock, tomato sauce, the water, red pepper flakes, salt, black pepper, and hot-pepper sauce if using. Bring to a boil, and reduce to a gentle simmer. Cook, stirring occasionally, until sauce is slightly thickened, about 1 hour.

Nutrition Facts : Calories 135 g, Fat 5 g, Fiber 4 g, Protein 3 g, Sodium 562 g

SPICY BARBADOS PEPPER SAUCE



Spicy Barbados Pepper Sauce image

The sauce is good on just about anything from pork, chicken, and seafood. I like it on boneless-skinless chicken breast seasoned with fresh thyme, salt and pepper, broiled until about done then heavily basted with the sauce to finish. This recipe fills a Dutch oven over half the pan. Plenty for leftovers.

Provided by RogerB

Categories     Sauces

Time 1h20m

Yield 112

Number Of Ingredients 12

1 chopped red onion
1 cup chopped red bell pepper
3 Scotch bonnet chile peppers, chopped
1 large papaya - peeled, seeded and cubed
1 head garlic, peeled
2 tablespoons dry mustard powder
2 cups white sugar
3 cups dry white wine
1 cup malt vinegar
1 cup water
½ cup lemon juice
2 cups prepared yellow mustard

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.

Nutrition Facts : Calories 26.6 calories, Carbohydrate 4.8 g, Fat 0.2 g, Fiber 0.3 g, Protein 0.3 g, Sodium 51.9 mg, Sugar 4 g

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