[CH] Trinidad hot sacues

Jim Weller (jweller@ssimicro.com)
Sun, 30 Mar 2003 13:00:33 -0700 

From: "Susan And Graham Marshall" <abycats@nightmist.ca>

> I have been playing around making batches of hot sauces and I just can't
> seem to come up with the taste I am looking for.  I am a huge fan of the
>Caribbean Roti's, generally shops that serve them come from Trinidad.
> The restaurant I used to frequent named Rehani's had the best tasting
> sauce but there was an ingredient I just can't figure out.  If anyone out
> there is another roti fan can you give me some hints of maybe the missing
> ingredient?????

Their hot sauces use Scotch bonnets and are often mustard laced or tropical
fruit puree based.

Here's some ideas. If they aren't quite right, think about guava, mango,
banana and/or allspice as flavours.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Trinidad Hot Sauce - Cp 8/96
 Categories: Sauces, Caribbean, Condiments, Chilies
      Yield: 1 /2 cup

      8 ea Scotch Bonnet chiles;
           -assorted colors, stems
           -removed
    1/4 c  Prepared yellow mustard
    1/4 c  Distilled white vinegar
      1 ts Salt

  Place all the ingredients in a food processor or blender and process
  until smooth.

  Heat scale: incendiary

  Jim Morey, in "Chile Pepper", August, 1996.
  Typos by Jeff Pruett
  FIDO National Cooking Echo 

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Jackie's Trinidad Scotch Bonnet Pepper Sauce
 Categories: Canning, Condiments, Chilies, Fruits, Caribbean
      Yield: 2 pints

      1    Green Papaya, Peeled, Seeded
           -and Roughly Chopped
     10    Scotch Bonnet Peppers,
           -Seeded
      2    Onions, Quartered
      3    Cloves Garlic
           Rind of One Lime
    1/2 c  Lime Juice
  1 1/2 c  Malt Vinegar
      1 ts Salt
    1/4 c  Prepared Yellow Mustard

  Puree the papaya, Scotch Bonnet peppers, onions, garlic, lime rind,
  and lime juice in a food processor.  Transfer to a medium saucepan and
  stir in the vinegar, salt and mustard.  Simmer the mixture over low
  heat for 20 minutes, stirring occasionally.  Bottle the sauce in hot
  sterilized jars.

  From Sugar Reef Caribbean Cookbook.
  Typed by Syd Bigger.
  FIDO National Cooking Echo 

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Tobago Hot Pepper Sauce - Cp 8/97
 Categories: Sauces, Condiments, Caribbean, Fruits, Chilies
      Yield: 1 gallon

    100 ea Tobago hot peppers
      4 ea Spanish onions; chopped
      1 ea Head garlic; peeled
      1 sl Pawpaw (papaya); peeled
      1 ea Handful chives; chopped
           Vinegar
           Vegetable oil
           Salt to taste

  Chop peppers and place in blender.  Add Spanish onions and garlic.
  Process.  Add pawpaw, chives and just enough vinegar to moisten. Blend
  to desired consistency.  Pour into gallon-sized glass jar. Cover with
  vegetable oil.  Seal jar and place in sun to release heat. Store in
  refrigerator until ready to use.

  Note: After step adding pawpaw, mixture may be boiled in saucepan for 5
  to 10 minutes, then placed in jars and sealed.  Rum or lime juice may
  be added for flavor.

  Heat Scale: Pungent.

  Recipe from Owner Stephen Dolly of Black Rock Cafe, island of Tobago.
  Article "Trinidad and Tobago", Lisa Halvorsen.
  "Chile Pepper" magazine, August, 1997.
  Typos by Jeff Pruett.
  FIDO National Cooking Echo 

MMMMM


Cheers

YK Jim