Spicy Barbados Pepper Sauce Recipe - Allrecipes.com
  • READY IN ABOUT hrs

Spicy Barbados Pepper Sauce

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 14 cups Change Servings
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  • PREP

    20 mins
  • COOK

    1 hr
  • READY IN

    1 hr 20 mins

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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Reviews More Reviews

Jul 30, 2009

Didn't use the papaya and I used a variety of peppers. This was pretty good. But only try it if you like it spicy!

 
Dec 30, 2009

This was just OK. Followed the recipe exactly. Was far far far too sweet for my taste & not very spicy at all. Was expecting - hoping for - a fiery sauce. Very disappointing. It was ok, but more a thick sweet and sour taste than anything else. The smell of vinegar while it was cooking was overwhelming.

 

5 Ratings

Dec 01, 2010

I added more yellow/red/chili peppers.I added scallions and hit it with the juice of a lime.No sugar added. if you simmer the sauce long enough the sweetness of the peppers are released.

 

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Nutrition

  • Calories
  • 27 kcal
  • 1%
  • Carbohydrates
  • 4.8 g
  • 2%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 0.2 g
  • < 1%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 0.3 g
  • < 1%
  • Sodium
  • 52 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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