Caribbean Pepper Sauce
A fiery Caribbean hot pepper sauce built on scotch bonnet or habanero peppers with fruit — two methods, raw-blended or cooked.
Ingredients
| 4 or more | habanero or scotch bonnet peppers | |
| 1/4 cup | 60 ml | onion, chopped |
| 1/2 cup | 120 ml | fresh fruit (mango or pineapple) |
| 2-3 бр. | garlic cloves | |
| 1/4 tsp | 1.3 ml | cumin |
| 1/4 cup | 60 ml | vinegar (mix of lime and vinegar) |
| 1/2 tsp | 2.5 ml | mustard |
| 1-2 tbsp | 15–30 ml | brown sugar (optional) |
| — | salt and white pepper | |
| — | herbs (parsley, cilantro, basil, thyme) — optional |
Instructions
METHOD 1
- Blend the scotch bonnet peppers, garlic, fruit and onions in a food processor or blender. Add vinegar to facilitate blending. Then mix in cumin, mustard, white pepper and brown sugar. Adjust for salt and seasoning. Refrigerate and use when ready. METHOD 2
- Add about a tablespoon of preferred cooking oil to a medium saucepan, followed by the scotch bonnet peppers, garlic and onions. Sauté for about 1-2 minutes. Let it cool, then place in a blender or food processor with the other ingredients and blend to the desired consistency.
- You may return the sauce to the pan, add more oil as needed, bring to a boil and simmer for about 15 minutes or more.
- Adjust for seasoning and salt. Refrigerate and use when ready.