Trinidad Scotch Bonnet Pepper Sauce Recipes
HOT PEPPER SAUCE - A TRINIDADIAN STAPLE
Trinidadians LOVE their 'peppa' sauce, and this one is full of flavour and heat! Sooooo easy to make -- no cooking, just your blender to create this taste of the islands. Try using different peppers to vary the flavour and heat. Use over meats, in sandwiches and stews. Trinis use it in anything savoury!
Provided by Trini
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 30m
Yield 100
Number Of Ingredients 12
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.
Nutrition Facts : Calories 7.1 calories, Carbohydrate 0.7 g, Fat 0.4 g, Fiber 0.1 g, Protein 0.2 g, Sodium 70.1 mg, Sugar 0.4 g
TRINIDAD SCOTCH BONNET PEPPER SAUCE
Make and share this Trinidad Scotch Bonnet Pepper Sauce recipe from Food.com.
Provided by buckeyes2008
Categories Sauces
Time 35m
Yield 8 jars
Number Of Ingredients 9
Steps:
- Puree the papaya, Peppters, onions. garlic, lime rind, and lime juice in a food processor or blender.
- Transfer to a medium saucepan nad stir in the vinegar, salt, and mustard.
- Simmer the mixture over low heat for (20) minutes, stirring ossasionally.
- Bottle the sauce in hot sterilizied jars.
Nutrition Facts : Calories 92.6, Fat 0.9, SaturatedFat 0.1, Sodium 394.6, Carbohydrate 21.2, Fiber 3.5, Sugar 12.3, Protein 2.4
HOT SCOTCH BONNET CHILE PEPPER AND MANGO SAUCE
A hot sauce that you can use for dipping or adding heat to food. Quick and easy to make this slightly sweet and sour sauce has rich mango flavour and bite with chilli peppers and mustard. Very hot, very tasty - has superb flavour as well as heat.
Provided by Paella Pete
Categories Sauces
Time 25m
Yield 3/4 pint
Number Of Ingredients 11
Steps:
- Carefully wash the scotch bonnet pepper and remove the stalks. Be careful not to rub your eyes!
- Peel the mango and remove seed.
- Steam the chillies for 6 minutes then place into blender with all other ingredients and blend well.
- If the sauce looks a little too thick for you liking add a little more white wine vinegar.
- After blending transfer into a small saucepan bring to boil and simmer gently for 7 to 8 minutes.
- Transfer the sauce into sterilised container and seal.
- Should keep for a few months in the fridge.
Nutrition Facts : Calories 1766.3, Fat 44.1, SaturatedFat 3, Sodium 3371.4, Carbohydrate 329.7, Fiber 44, Sugar 239.1, Protein 52.4
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