Recipe 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."
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chopped red onion
chopped red bell pepper
Scotch bonnet chile peppers, chopped
papaya - peeled, seeded and cubed
dry mustard powder
dry white wine
prepared yellow mustard
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!
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.
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.
This fails as a 'hot' sauce. UNLESS you have a sensitive palate...
3 med-hot peppers to what amounts to at least 3 POUNDS of filler (onion, garlic, mango, etc) would severely reduce the heat.
But if you merely dice everything, and toss in a bowl, you've got an excellent salsa-style topping.
* Percent Daily Values are based on a 2,000 calorie diet.
Spicy Barbados Pepper Sauce
Serving Size: 1/112 of a recipe
Servings Per Recipe: 112
Amount Per Serving
** Calories: 27
** Calories from Fat: 2
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