Trini style Hot Pepper sauce
“The cuisine expresses the spirit of the chef, the spirit of the city, the country.”
“Trini’s” or Trinidadians, if you wish, are some of the greatest people on the planet. I mean all you have to do is look at my Daughter In Law and her awesome family to see I speak the truth so this particular recipe is an Homage to them and their superb cuisine.
Now as I am oft want to do I have taken the basic recipe I found on line and tweaked it based on what I had on hand and I have to say it is awesome…… it even impressed my soon to be son in law who is a hot sauce fanatic. What I particularly like about this one is that it has just enough heat to let you know it’s there but not so much that it blows the top of your head of. Of course you can adjust the heat to your own taste but for me this is perfect as is.
Cooks note: The original recipe calls for 15 Habaneros however I only had 8 from my garden and so I added 7 Sweet Heat to make up the difference.
Here’s how we do this one.
- 15 Habaneros
- 1 medium Mango – peeled and diced
- 1 large White Onion – rough chopped
- 3 Green Onions – rough chopped.
- 2 cloves of Garlic – rough chopped
- 1 1/2 cups White Vinegar
- 2 Limes – juiced
- 2 tablespoons Canola oil
- 1/4 cup dry Mustard
- 1 tablespoon Salt
- 1 teaspoon Curry powder
Putting it all together:
- Wearing rubber gloves remove the seeds from the Habaneros and rough chop.
- Put the Habaneros, onions, mango and garlic into a blender or food processor.
- Pour in the vinegar, lime juice and Canola oil and pulse with the top on until finely chopped.
- With the blender stopped add the mustard powder, salt and curry powder and blend until the sauce is smooth.
- Put in an airtight container and store in the refrigerator.
There you have it another “simple but tasty recipe for the grilling season and beyond.”
Until next time……..
What can you say about Jamaican Jerk Pork except that once you eat it everything will be “Irie man” especially if you chase it down with some ice cold Red Stripe beer.
For those of you who are not familiar with Jamaican Jerk it is a cooking method AND a seasoning that originated in Jamaica a couple hundred years ago and has survived the test of time and you know that if it has been around that long it has got to be good. It is also very versatile but the two usual meats to receive the “jerk” treatment are Chicken and Pork.
My favorite is Jerk Pork and so here is my take on a great classic Jamaican dish—- Jerk Pork.
– 1/4 Allspice berries (roasted in a 350 degree oven for 7-10 minutes)
– 1 Teaspoon nutmeg
– 6 Green onions
– 1 Tablespoon cinnamon
– 1 to 1& 1/2 Scotch bonnet chili peppers (habaneros may be substituted)
– 1/4 cup dark Rum
– 2 Tablespoons salt
– 2 Tablespoons ground pepper
– Grind the Allspice
– Place all dry ingredients in a food processor/blender
– Pulse dry ingredients until smooth
– Add green onions and chilies and pulse for approximately 10 seconds
– Add dark Rum and blend until a nice paste is formed.
– Liberally rub the seasoning on a 4-6 pound Pork Butt
– Cover and leave in fridge overnight
– Cook at approximately 300 degrees until the internal temperature hits 160 degrees
I have found that the best cooking method for this dish is slow Indirect Charcoal BBQ’ing because the charcoal adds that extra bit of flavor to an already flavorful dish however if you don’t happen to have a charcoal BBQ then Propane or Natural gas will do just remember to only have one half of the BBQ lit.
I hope you enjoy this “tasty but simple” recipe and I look forward to your next visit.