RCI-SP.005.0113.001
Trinidad Pepper Sauce
Trinidad Pepper Sauce from the Recidemia collection
Prep20 min
Cook25 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
Method
1
Peel the green papaya, remove seeds, and cut into small cubes approximately ½ inch in size.
2
Bring the 8 cups of water to a boil in a large pot over high heat.
3
Add the papaya cubes to the boiling water and cook for 15-20 minutes until the papaya is tender but still holds its shape.
18 minutes
4
While the papaya cooks, slice the Dongo or habanero peppers (seeds and stems already removed) into thin rings or small pieces.
5
In a separate bowl, whisk together the dried mustard, ground turmeric, and curry paste with a few tablespoons of the vinegar to form a smooth paste without lumps.
6
Drain the cooked papaya and return it to the pot, then add the finely chopped onion and minced garlic, stirring well to combine.
7
Pour the remaining vinegar into the pot and stir to mix.
8
Add the prepared mustard-turmeric-curry paste to the pot and stir thoroughly to distribute the spices evenly throughout.
9
Add the sliced peppers to the pot and season with salt to taste, stirring to combine all ingredients.
10
Reduce heat to medium-low and simmer for 15-20 minutes to allow the flavors to meld and the sauce to thicken slightly.
18 minutes
11
Taste and adjust seasoning with additional salt if needed, then transfer the finished pepper sauce to sterilized bottles or jars for storage.