Salsa de Chipotle (Chipotle Chile Sauce)

Dave DeWitt Recipes Leave a Comment

From Tlaxcala comes a wonderful sauce that utilizes chipotles, or any 
type of smoked chile. Most commonly, chipotles are smoked red jalapeños. 
This is a table sauce served at room temperature to spice up any main 
dish, including meats and poultry.

Ingredients

10 dried chipotle chiles
4 mulato chiles, or substitute anchos
1/2 onion, chopped
10 cloves garlic
1 tablespoon sesame seeds
10 black peppercorns
10 cumin seeds
1/2 cinnamon stick
1 teaspoon Mexican oregano
1/2 teaspoon salt
2 tablespoons olive oil
1/4 cup vegetable oil
1/2 cup vinegar
1 cup water

Instructions

Soak the chiles in hot water until softened, about 1 hour. Remove the 
seeds and stems.
In a food processor or blender, combine the chiles, onion, garlic, olive 
oil, sesame seeds, peppercorns, cumin seeds, cinnamon stick, Mexican 
oregano, and salt and process to a paste.
Heat the olive oil and vegetable oil together in a saucepan and fry the 
paste over medium heat until it is aromatic, stirring constantly, for 
about 5 minutes. Add the vinegar and water, remove from the heat, and 
stir well.

Tomato Rundown Sauce

Dave DeWitt Recipes Leave a Comment

In Jamaica, this sauce is served over a wide variety of fish and even 
lobster. It is such a tasty sauce that it is wonderful when served over 
pasta. The term “rundown” (“oildown” in Barbados and Trinidad) refers to 
cooking vegetables in coconut milk until most of the milk is absorbed, 
leaving a light oil.

Ingredients

Meat from 2 coconuts, grated (about 4 cups)
4 cups warm water
1 small onion, chopped
1/4 cup chopped bell pepper
1/4 cup chopped scallions
1 clove garlic, minced
2 sprigs fresh thyme
1 Scotch bonnet chile, left whole (or more to taste), or substitute habanero
1/8 cup tomato paste
Salt and pepper to taste

Instructions

In a blender or food processor, combine the grated coconut meat and the 
water and puree as smooth as possible. Remove and strain, reserving the 
milk and using the “trash” for candy or pies.
Place the coconut milk in a large pot and bring to a boil to reduce it. 
Boil for about 30 minutes or until the oil begins to separate. Add the 
onion, bell pepper, scallions, garlic, thyme, and Scotch bonnet. Reduce 
the heat and cook over medium for about 20 minutes.
Add the tomato paste and salt and pepper and cook for 5 minutes longer. 
Remove the Scotch bonnet. Place the sauce in a blender or food processor 
and puree until smooth. The sauce should be creamy, with a heavy 
consistency and a light pink color.
papaya

Moko Jumbie Papaya Pepper Sauce

Dave DeWitt Recipes Leave a Comment

Named after the zombie-like stilt character that prowls around during Carnival celebrations, this sauce features two ingredients common to Trinidadian commercial sauces, papaya and mustard. The sauce can be used as a condiment or as a marinade for meat, poultry, and fish.




1 small, green papaya, unpeeled
2 quarts water
5 Congo peppers (or habaneros), seeds and stems removed, chopped
1 large onion, chopped fine
2 cloves garlic, minced
4 tablespoons dried mustard
1 tablespoon salt (or less, to taste)
3 cups vinegar (or 1 1/2 cups vinegar mixed with 1 1/2 cups water)
1/2 teaspoon ground turmeric
1 teaspoon Curry Paste


Instructions




Boil the papaya in the water in a large pot for 10 minutes, then remove 
and cool. Peel the papaya, remove the seeds, and chop it into 1-inch cubes.
Combine the papaya with the remaining ingredients in a sauce pan. Bring 
to a boil, reduce heat, and simmer for 20 minutes.
Remove from the heat, cool the mixture, puree it in a food processor, 
and bottle it. The sauce will last for weeks in the refrigerator.

Asher Sauce

Dave DeWitt Recipes Leave a Comment

Island legend holds that the name of this sauce is a corruption of 
“Limes Ashore!”, the phrase called out by British sailors who found 
limes growing on the Virgin Islands. The limes, originally planted by 
the Spanish, would save them from scurvy. I guess that the bird peppers 
would save them from bland food. Add this sauce to seafood chowders or 
grilled fish. Note: This recipes requires advance preparation.

Ingredients

15 limes, Key limes preferred
1 cup salt
10 whole bird peppers such as piquins or chiltepíns or 2 habaneros, halved
3 cups water
1/2 cup vinegar
1/2 cup sugar
2 cardamom pods
1 tablespoon whole cloves
5 allspice berries
1/4 teaspoon freshly ground black pepper
4 cloves garlic, sliced
1 bunch green onions, white part only, chopped

Instructions

Quarter the limes but do not cut all the way through. Open up each lime 
and rub them with salt. Place the limes on cutting boards, cover them 
with cheesecloth, and set them in the sun for about a week. Protect them 
from rain.
The limes will shrink and their skins will turn brown. Rinse the limes 
to remove as much salt as possible. Place the limes in a large pan, 
cover with water, and add the remaining ingredients. Bring to a boil, 
reduce the heat, and simmer uncovered for 1 hour. Cool and strain the 
sauce. It will keep for several weeks in the refrigerator.

Saba Scotch Bonnet Sauce

Dave DeWitt Recipes Leave a Comment

From the Netherlands Antilles' island of Saba comes this simple, 
steeped hot sauce that graces seafood dishes or simple rice. Malt 
vinegar, made from malted barley, is the secret taste ingredient. 
Because of the vinegar, this sauce can be kept for a month or so in the 
refrigerator.

Ingredients

1 Scotch bonnet chile (or habanero), seeds and stem removed, minced
1/4 cup finely chopped onion
1 clove garlic, minced
1/2 cup malt vinegar
1/2 cup water
1/2 teaspoon salt
1/4 cup olive oil

Instructions

Place the chile, onion, and garlic in a small bowl and mix well. Combine 
the vinegar, water and salt in a saucepan and bring to a strong boil. 
Add the boiling mixture over the chile mixture, stirring constantly. Add 
the oil and stir well.