West Indian Pepper Sauce Recipes

SCOTCH BONNET HOT SAUCE

Steps:

• In a large sauce pan over medium-high heat, combine oil, peppers, garlic, onion, and salt; cook for 5 minutes, stirring frequently.
• Pour in water, and cook for 20 minutes, or until the ingredients are soft. Stir frequently. Remove from heat, and allow mixture to cool to room temperature.
• Transfer the mixture to a blender, and puree until smooth. Pour in vinegar and sugar; blend until mixed. Keep refrigerated .

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.

WEST INDIAN PEPPER SAUCE

Steps:

• Peel and finely chop all vegetables.
• Stem and seed peppers--plastic gloves should be worn as the oil from the peppers has been known to blister skin.
• Combine all ingredients in small/medium pot, stirring constantly. Bring to boil over high heat and cook briefly and briskly for 1 minute (until onion is transparent and peppers soft and limp).
• Add more vinegar if needed.
• Pour contents into blender (hand held can also be used).
• Blend at high speed until pulverised (some prefer pureed).
• Cool at room temperature.
• Pour into cleaned boiled and sterilized jar only.

SABA PEPPER SAUCE

Steps:

• Combine chillies, onions & garlic in small bowl.
• Bring vinegar , water, salt to boil in small pan.
• Stirring constantly pour over the chillie mixture.
• Pour oil over top the top.
• Tightly cover & rifridgerated.
• Saba sauce can be safely kept for about 3-4 weeks.

WEST INDIAN PEPPER POT SOUP

Steps:

• Dice the sausage, place it in a 3- to 4-quart saucepan and cook over medium heat until lightly browned. Dice the corned beef, add it and continue to cook a few minutes. Add the onion, scallions, bay leaf and thyme, and continue to cook until the onion is tender. Stir in the hot chili or pepper.
• In a mortar or spice grinder, crush the allspice and peppercorns and add them to the pot. Stir, then add the stock. Bring to a simmer, and add the greens. Cook for 20 minutes.
• Add the carrot, yuca and squash and cook about 10 minutes longer. Taste, adjust the amount of pepper if necessary and season with salt. Remove the bay leaf and thyme before serving.