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.

Belizean Habanero Sauce

Dave DeWitt Recipes Leave a Comment

To preserve the distinctive flavor of the habaneros, don't cook them 
with the sauce but add them afterwards. This sauce will keep for weeks 
in the refrigerator. Use it to spice up eggs, sandwiches, soups, and 
seafood. This was the original, classic habanero sauce that has been 
imitated in commercial products countless times.

Ingredients

1 small onion, chopped
1 tablespoon vegetable oil
1/2 cup chopped carrots
1 cup water
3 fresh habanero chiles, seeds and stems removed, minced
1/4 cup lime juice

Instructions

In a sauce pan saute the onion in the oil until soft. Add the carrots 
and water. Bring to a boil, reduce the heat and simmer until the carrots 
are soft. Allow the mixture to cool at room temperature.
Add the habaneros and lime juice to the carrot mixture. Place the 
mixture in a blender and puree until smooth.

Pickapeppa Hot Sauce

Dave DeWitt Recipes Leave a Comment

This is not the commercial sauce from Jamaica but rather a specialty 
from Georgetown, Guyana. It is served over seafood or used to spice up 
gravies and salad dressings. Note: This recipe requires advance preparation.

Ingredients

12 dried "bird peppers" (chiltepíns), seeds and stems removed, crushed, 
or substitute piquins or Thai chiles
1/2 teaspoon dried mustard
3 tablespoons soy sauce
3 tablespoons lime juice
1/4 cup ketchup
1 teaspoon salt
2 teaspoons brown sugar
1 cup dry sherry

Instructions

Combine all ingredients in a bottle and refrigerate for at least a week 
to blend the flavors. Shake at least once a day.