Caribbean Pepper Sauce Recipes

CARIBBEAN HOT PEPPER SAUCE RECIPE

Steps:

• Gather the ingredients.
• Put the peppers and salt in a food processor and pulse until the peppers are minced finely. Scrape down the sides of the bowl from time to time.
• Once the peppers are chopped pretty finely, let the processor keep whirling and pour just enough of the vinegar through the chute to moisten the peppers and give it the consistency of a thick sauce.
• Pour the hot sauce into sterilized glass bottles or jars and cover with airtight lids. Store the finished product in a cool place or in your refrigerator until the flavors meld together nicely. Or you can place your bottles of pepper sauce in the sun for two to three days to ripen quickly and then store in a cool place. If there's no sun where you are, let the pepper sauce cure for at least five days before use so that the flavors can develop.

CARIBBEAN GINGER PEPPER SAUCE

Steps:

• In a saucepan, blend the salt, cornstarch, sugar, lime juice and pineapple juice until smooth.
• Mix the water, soy sauce, ginger, jalapeno and cayenne. Gradulally stir into the saucepan. Cook over medium heat, stirring constantly until the sauce is thick and transparent.
• Finish the sauce by stirring in the pineapple chunks, wine and cilantro.
• Serve portions of fish or chicken with a liberal dollop of warm sauce.

CARIBBEAN CALYPSO HOT SAUCE

Steps:

• Stem and seed habanero peppers, wearing gloves.
• Heat olive oil in a skillet over medium heat. Cook and stir onion and garlic until onion is translucent, about 5 minutes.
• Combine habanero peppers, onion, garlic, lime juice, brown sugar, apple cider vinegar, tequila, salt, mustard powder, and allspice in a blender; puree until smooth.