Spicy Barbados Pepper Sauce
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.
- 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
- ½ cup lemon juice
- 2 cups prepared yellow mustard
- 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.