Spicy Barbados Pepper Sauce

Spicy Barbados Pepper Sauce

by Flora Richard 1 year ago
3.5 (4)
1 hour
26.6 kcal
4.8 g carbs
Description

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.

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
  • ½ cup lemon juice
  • 2 cups prepared yellow mustard
Directions
  1. 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. 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.
Nutrition Facts
serving: 14 cups
calories: 26.6 kcal
carbohydrates: 4.8 g
protein: 0.3 g
sodium: 51.9 mg
fiber: 0.3 g
sugar: 4 g