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My review
Spicy Barbados Pepper Sauce
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4 reviews
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RogerB
"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."
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Ingredients
1 h 20 m servings 27 calsOriginal recipe yields 112 servings (14 cups)
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Directions
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Prep
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Cook
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Ready In
- 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.
Nutrition Facts
Per Serving: 27 calories; 0.2 g fat; 4.8 g carbohydrates; 0.3 g protein; 0 mg cholesterol; 52 mg sodium. Full nutrition
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Reviews
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Newest
7/29/2009
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!
11/29/2010
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.
12/29/2009
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...
10/21/2014
This fails as a 'hot' sauce. UNLESS you have a sensitive palate... 3 med-hot peppers to what amounts to at least 3 POUNDS of filler (onion, garlic, mango, etc) would severely reduce the heat. B...