Spicy Barbados Pepper Sauce
Ingredients1 h 20 m servings 27 cals
- 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.
- 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.
Per Serving: 27 calories; 0.2 g fat; 4.8 g carbohydrates; 0.3 g protein; 0 mg cholesterol; 52 mg sodium. Full nutrition
ReviewsRead all reviews 4
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!
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 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...