spicy-barbados-pepper-sauce

Spicy Barbados Pepper Sauce

3 Reviews Add a Pic
  • Prep

    20 m
  • Cook

    1 h
  • Ready In

    1 h 20 m
RogerB
Recipe by  RogerB

“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.”

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Ingredients

Adjust Servings

Original recipe yields 14 cups

Directions

  1. 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.
  2. 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.

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Reviews (3)

Rate This Recipe
Bobo's Mama
4

Bobo's Mama

Didn't use the papaya and I used a variety of peppers. This was pretty good. But only try it if you like it spicy!

BUNDHRI
2

BUNDHRI

This was just OK. Followed the recipe exactly. Was far far far too sweet for my taste & not very spicy at all. Was expecting - hoping for - a fiery sauce. Very disappointing. It was ok, but more a thick sweet and sour taste than anything else. The smell of vinegar while it was cooking was overwhelming.

skygurlie
1

skygurlie

I added more yellow/red/chili peppers.I added scallions and hit it with the juice of a lime.No sugar added. if you simmer the sauce long enough the sweetness of the peppers are released.

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Nutrition

Amount Per Serving (112 total)

  • Calories
  • 27 cal
  • 1%
  • Fat
  • 0.2 g
  • < 1%
  • Carbs
  • 4.8 g
  • 2%
  • Protein
  • 0.3 g
  • < 1%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 52 mg
  • 2%

Based on a 2,000 calorie diet

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Hot Pepper Sauce - A Trinidadian Staple

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