Simple Way to Things Are Getting Too Spicy For The Pepper Episode

Spicy Barbados Pepper Sauce

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Recipe Summary Spicy Barbados Pepper Sauce

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.

Ingredients | Things Are Getting Too Spicy For The Pepper Episode

1 chopped red onion

1 cup chopped red bell pepper

3 Scotch bonnet chile peppers, chopped

1 large papaya - peeled, seeded and cubed

1 head garlic, peeled

2 tablespoons dry mustard powder

2 cups white sugar

3 cups dry white wine

1 cup malt vinegar

1 cup water

½ cup lemon juice

2 cups prepared yellow mustard

Directions

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.

Info | Things Are Getting Too Spicy For The Pepper Episode

prep: 20 mins cook: 1 hr total: 1 hr 20 mins Servings: 112 Yield: 14 cups

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