Title: Caribbean Sun-Of-A-Beach Hot Pepper Sauce
Categories: Sauces, Condiments, Chilies, Caribbean, Fruit
Yield: 1 quart
1/2 lb Red habanero chiles, seeds
-and stems removed
1 White onion, chopped
2 cl Garlic, chopped
1/2 c Cider vinegar
1/2 c Lime juice (or lemon juice)
2 tb Water
1 md Papaya, boiled until tender,
-peeled, seeded, and finely
-chopped
1 Tomato, finely chopped
1 ts Thyme
1 ts Basil
1/2 ts Ground nutmeg
2 tb Dry mustard
1/2 ts Turmeric
If there were a typical eastern Caribbean hot sauce, this might be
it. It has hints of Trinidad, Barbados, and even Grenada. To be
perfectly authentic, you should buy or grow the red habaneros so
popular in that part of the Caribbean, called Congo or Bonney
peppers.
Combine the chiles, onion, garlic, papaya, and tomato in a food
processor and puree (you may have to do this in batches). Remove
to a shallow bowl. Combine the vinegar, lime juice, and water in a
saucepan and heat until it reaches a slight boil, then sprinkle
the thyme, basil, nutmeg, mustard, and turmeric. Pour this hot,
spiced mixture over the reserved puree and mix thoroughly. It will
last up to eight weeks in the refrigerator.
Recipe by: Dave DeWitt and Chuck Evans www.fiery-foods.com
