Trinidad Scotch Bonnet Pepper Sauce Recipes

Steps:

• Puree the papaya, Peppters, onions. garlic, lime rind, and lime juice in a food processor or blender.
• Transfer to a medium saucepan nad stir in the vinegar, salt, and mustard.
• Simmer the mixture over low heat for (20) minutes, stirring ossasionally.
• Bottle the sauce in hot sterilizied jars.

Steps:

• In a large sauce pan over medium-high heat, combine oil, peppers, garlic, onion, and salt; cook for 5 minutes, stirring frequently.
• Pour in water, and cook for 20 minutes, or until the ingredients are soft. Stir frequently. Remove from heat, and allow mixture to cool to room temperature.
• Transfer the mixture to a blender, and puree until smooth. Pour in vinegar and sugar; blend until mixed. Keep refrigerated .

Steps:

• Wearing disposable gloves, and being careful not to get any in your eyes or on your skin, roughly chop the habanero peppers. Place the habanero peppers, mango, onion, green onions, and garlic into a blender. Pour in the vinegar, lime juice, and vegetable oil, cover the blender, and pulse until the mixture is very finely chopped. Stop the blender, and add dry mustard powder, salt, curry powder, and lime zest. Blend again until the sauce is smooth. Pour into clean jars, and store in refrigerator.