Trinidad Pepper Sauce

Trinidad Pepper Sauce Recipe from Trinidad and Tobago | Ingredients and Instructions

Region / culture: Trinidad and Tobago | Servings: 4

Introduction

Trinidad Pepper Sauce is a spicy and flavorful condiment that adds a kick to any dish. Made with green papaya, peppers, onions, garlic, and a blend of spices, this sauce is a staple in Trinidadian cuisine.

History

Trinidad Pepper Sauce has its roots in Trinidad and Tobago, where it is a popular condiment enjoyed with a variety of dishes. The combination of ingredients in this sauce reflects the diverse culinary influences of the Caribbean region.

Ingredients

1 small green papaya
8 cups water
5 Dongo or habaneros peppers (seeds and stems removed)
1 large onion, finely chopped
2 cloves garlic, minced
4 tbsp dried mustard
salt to taste
3 cups distilled white vinegar
0.5 tsp ground turmeric
1 tsp curry paste

How to prepare

Boil the papaya (with its skin) in 8 cups of water for 10 minutes.
Remove the papaya from the water and allow it to cool.
Peel the papaya, remove the seeds, and chop it into 1-inch cubes.
In a large saucepan, combine the papaya with the remaining ingredients.
Bring the mixture to a boil, then reduce the heat and simmer for 20 minutes.
Remove from the heat and let it cool. Then, puree it in a food processor and transfer to jars.
Place the jars in the fridge.

Variations

Add mango or pineapple for a tropical twist.
Use scotch bonnet peppers for a spicier sauce.
Experiment with different spices such as cumin or coriander.

Cooking Tips & Tricks

Be sure to wear gloves when handling hot peppers to avoid irritation.

- Adjust the amount of peppers to suit your spice tolerance.

- Store the sauce in sterilized jars to prolong its shelf life.

Serving Suggestions

Serve Trinidad Pepper Sauce with grilled meats, seafood, or as a dipping sauce for appetizers.

Cooking Techniques

Boil the papaya to soften it before blending.

- Simmer the sauce to allow the flavors to meld together.

Ingredient Substitutions

Use green mango or green apple in place of green papaya.

- Substitute white vinegar with apple cider vinegar for a different flavor profile.

Make Ahead Tips

Trinidad Pepper Sauce can be made ahead of time and stored in the fridge for up to a month.

Presentation Ideas

Transfer the sauce to decorative jars and label them for a homemade touch.

Pairing Recommendations

Enjoy Trinidad Pepper Sauce with Caribbean dishes such as jerk chicken, roti, or doubles.

Storage and Reheating Instructions

Store Trinidad Pepper Sauce in the fridge for up to a month. Reheat gently on the stove before serving.

Nutrition Information

Calories per serving

Each serving of Trinidad Pepper Sauce contains approximately 20 calories.

Carbohydrates

Each serving of Trinidad Pepper Sauce contains approximately 5 grams of carbohydrates.

Fats

Each serving of Trinidad Pepper Sauce contains approximately 1 gram of fat.

Proteins

Each serving of Trinidad Pepper Sauce contains approximately 1 gram of protein.

Vitamins and minerals

Trinidad Pepper Sauce is a good source of vitamin C, thanks to the peppers and papaya it contains.

Alergens

Trinidad Pepper Sauce may contain allergens such as mustard and vinegar.

Summary

Trinidad Pepper Sauce is a low-calorie condiment that adds flavor and spice to your meals.

Summary

Trinidad Pepper Sauce is a versatile condiment that adds a spicy kick to your favorite dishes. With a blend of peppers, papaya, and spices, this sauce is a must-have in any Caribbean kitchen.

How did I get this recipe?

I recall the feeling of curiosity that washed over me when I found this recipe for Trinidad Pepper Sauce. It was many years ago, back when I was just a young girl living in a small village in Trinidad. My grandmother, who was known for her delicious cooking, had learned the recipe from a neighbor who had brought it back from a trip to the island of Trinidad.

I remember the first time I tasted the spicy, tangy sauce. It was like nothing I had ever had before - the perfect balance of heat and flavor. I was determined to learn how to make it myself.

I spent hours in the kitchen with my grandmother, watching her as she chopped the fiery scotch bonnet peppers, minced the garlic and onions, and blended everything together with vinegar and a touch of sugar. The aroma that filled the air was intoxicating, and I couldn't wait to taste the finished product.

As the sauce simmered on the stove, my grandmother shared stories of her own childhood in Trinidad. She told me about the vibrant markets filled with fresh spices and produce, the lively music and dance, and the warm and welcoming people. I felt a deep connection to the island, even though I had never been there myself.

When the sauce was finally ready, my grandmother poured it into small bottles and sealed them with a label that read "Trinidad Pepper Sauce." She handed me a bottle to take home, along with the recipe written out on a yellowed piece of paper.

From that day on, Trinidad Pepper Sauce became a staple in our household. I would slather it on everything from eggs to grilled chicken, and even use it as a marinade for shrimp and fish. The bright red color and bold flavor never failed to impress my friends and family.

Years passed, and I continued to make the sauce, tweaking the recipe here and there to suit my own taste. I shared it with anyone who would try it, always receiving rave reviews. It became my signature dish, the one everyone asked for at potlucks and family gatherings.

One day, while browsing through an old cookbook, I came across a recipe for Trinidad Pepper Sauce. I was surprised to see that it was almost identical to the one my grandmother had taught me all those years ago. It was then that I realized the power of food to connect us to our past, to our roots, and to each other.

I often think back to that day in my grandmother's kitchen, watching her create magic with just a few simple ingredients. I can still hear her laughter, see the twinkle in her eye, and feel the warmth of her love. She may no longer be here with us, but her spirit lives on in every batch of Trinidad Pepper Sauce I make.

And so, I continue to share this recipe with others, passing down a tradition that has brought me so much joy and fulfillment. I hope that whoever tastes it will feel the same sense of wonder and appreciation for the flavors of Trinidad that I do.

As I bottle up another batch of Trinidad Pepper Sauce, I can't help but smile at the memories it brings back. It's more than just a condiment to me - it's a connection to my past, a reminder of where I come from, and a tribute to the woman who inspired me to embrace my love of cooking. And for that, I am forever grateful.