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  Added: Jul 20, 2006  •  Visited (3107)  •  Print version Print this recipe (97)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
Trinidad Pepper Sauce
What You Need:
  • ¼ pound fresh hot chilies, preferably a mixture of red, green and yellow chilies, stemmed, seeded and finely chopped
  • 6 tablespoons finely chopped onions
  • 2 tablespoons peeled and finely chopped unripe fresh papaya
  • teaspoon prepared mustard, preferably Dijon-type
  • ¾ teaspoon salt
  • ¼ cup malt vinegar

  • How To Cook:
    1. Combine the chilies, onions, papaya, mustard, salt and vinegar in a small enameled, stainless-steel or glass saucepan.

    2. Stirring constantly, bring to a boil over high heat.

    3. Remove the pan from the heat and cool to room temperature before using.

    4. Covered tightly and refrigerated, the sauce may be kept safely for four weeks.

    5. For longer storage, ladle the boiling sauce into a hot sterilized canning jar and seal tightly with its ring and lid.

    To Make: about ¾ cup
    This recipe is also available in:
    Cuisine » Americas » Trinidad & Tobago
    Main Ingredient » Vegetables » Peppers
    Main Ingredient » Fruits » Papaya
    Dish » Sauces & Condiments


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