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Spicy Barbados Pepper Sauce

SUBMITTED 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."
PREP TIME  20 Min
COOK TIME  1 Hr
READY IN  1 Hr 20 Min
SERVINGS & SCALING
Original recipe yield: 14 cups
    
About  scaling  and  conversions

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.
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Recipe Submitter:

RogerB
Photo by RogerB
Cooking Level: Expert
Home Town: Houston, Texas, USA
Living In: Clear Lake Shores, Texas, USA
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NUTRITION INFORMATION

Servings Per Recipe: 112

Amount Per Serving

Calories: 26

  • Total Fat: 0.2g
  • Cholesterol: 0mg
  • Sodium: 51mg
  • Total Carbs: 4.8g
  •     Dietary Fiber: 0.2g
  • Protein: 0.3g

VIEW DETAILED NUTRITION

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