Spicy Barbados Pepper Sauce |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 14 |
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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. Ingredients:
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 |
1/2 cup lemon juice |
2 cups prepared yellow mustard |
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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