Spicy Barbados Pepper Sauce Recipe
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Spicy Barbados Pepper Sauce

By: RogerB  
"The sauce is good on just about anything from pork, chicken, and seafood. I like it on boneless-skinless chicken breast seasoned with fresh thyme, salt and pepper, broiled until about done then heavily basted with the sauce to finish. This recipe fills a Dutch oven over half the pan. Plenty for leftovers."

Rating: This weblink has been rated 1 time with an average star rating of 5.0 Read Reviews (1)

Rate/Review | 52 people have saved this

Prep Time:
20 Min
Cook Time:
1 Hr
Ready In:
1 Hr 20 Min

Servings  (Help)

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Original Recipe Yield 14 cups
 

Ingredients

  • 1 chopped red onion
  • 1 cup chopped red bell pepper
  • 3 Scotch bonnet chile peppers, chopped
  • 1 large papaya - peeled, seeded and cubed
  • 1 head garlic, peeled
  • 2 tablespoons dry mustard powder
  • 2 cups white sugar
  • 3 cups dry white wine
  • 1 cup malt vinegar
  • 1 cup water
  • 1/2 cup lemon juice
  • 2 cups prepared yellow mustard

Directions

  1. Place the onion, red pepper, Scotch bonnet chiles, papaya, and garlic in a food processor. Pulse until finely chopped. Scrape into a large pot, and stir in the mustard powder, sugar, wine, vinegar, water, and lemon juice.
  2. Bring to a simmer, then reduce heat to medium-low, and continue simmering, stirring frequently until the mixture has thickened, about 1 hour. Once thick, remove from the heat, and stir in the yellow mustard.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 26 | Total Fat: 0.2g | Cholesterol: 0mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 30, 2009 by Daniel's Sarah K Supporting Member (Click to learn more about Supporting Membership)
Didn't use the papaya and I used a variety of peppers. This was pretty good. But only try it... MORE

 
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