Caribbean Pepper Sauce
Try this Caribbean Pepper Sauce recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 5
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1/4 cup chopped onion
- 2-3 garlic cloves
- 1/2 teaspoon mustard
- salt and white pepper to taste
- 4 or more peppers (habanero scotch bonnet pepper)
- 1/2 cup fresh fruit (mango or pineapple)
- 1/4 teaspoon cumin spice
- 1/4 cup vinegar (i used mixture of lime and vinegar)
- 1-2 tablespoon brown sugar (optional)
- herbs (parsley cilantro, basil, thyme) optional
- Carbohydrate 0.773850000631646 g
- Cholesterol 0 mg
- Fat 0.0280500000067628 g
- Fiber 0.152500003691246 g
- Protein 0.109850000074391 g
- Saturated Fat 0.00460000000284038 g
- Serving Size 1 1 -6 (9g)
- Sodium 37.0014000002705 mg
- Sugar 0.621349996940399 g
- Trans Fat 0.00314500000189358 g
- Calories 4 calories
Blend scotch bonnet pepper, garlic, fruit and onions in a food processor or blender. Add vinegar to facilitate blending. Then mix in cumin, mustard, white pepper, and brown sugar. Adjust for salt and seasoning. Refrigerate and use when ready.Add about a table of preferred cooking oil to a medium saucepan followed scotch bonnet pepper, garlic, and onions. Sauté for about 1-2 minutes. Let it cool, place in a blender or food processor together with other ingredients and blend to desired consistency.You may return to sauce pan, add about more oil as needed bring to a boil and simmer for about 15 minutes or moreAdjust for seasoning and salt. Refrigerate and use when ready.
