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  Added: Jul 20, 2006  •  Visited (1119)  •  Print version Print this recipe (58)  •  eMail recipe eMail recipe (1)  •  Write review  •  Not rated Rate this recipe
Dominican Pepper Sauce
What You Need:
  • ½ pound fresh hot chilies, preferably a mixture of red, green and yellow chilies, stemmed, seeded and finely chopped
  • ½ cup finely chopped onions
  • 2 teaspoons finely chopped garlic
  • 3 tablespoons peeled and finely chopped fresh unripe papaya
  • ½ teaspoon turmeric
  • 1½ teaspoons salt
  • ¼ cup malt vinegar

  • How To Cook:
    1. Combine the chilies, onions, garlic, papaya, turmeric, salt and vinegar in a small enameled, stainless-steel or glass saucepan. Stirring constantly, bring to a boil over high heat and cook briskly for a minute or so.

    2. Pour the entire contents of the saucepan into the jar of an electric blender and blend at high speed until the vegetables are completely pulverized and reduced to a smooth puree.

    3. To puree the sauce by hand, rub it into a fine sieve set over a bowl, pressing down hard on the vegetables with the back of a spoon before discarding the pulp.

    4. Taste for seasoning and cool to room temperature before using. Covered tightly and refrigerated, the sauce may be kept safely for four weeks.

    To Make: about 1 cup
    This recipe is also available in:
    Cuisine » Americas » Dominican Republic
    Main Ingredient » Vegetables » Peppers
    Main Ingredient » Fruits » Papaya
    Dish » Sauces & Condiments


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