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Caribbean Sun-of-a Beach Hot Pepper Sauce

If there were a typical eastern Caribbean hot sauce, this might be it.It has hints of Trinidad, Barbados, and even Grenada. To be perfectlyauthentic, you should buy or grow the red habaneros so popular in thatpart of the Caribbean, called Congo or Bonney peppers.

1/2

pound

red habanero chiles, seeds and stems removed

1

white onion, chopped

2

cloves garlic, chopped

1/2

cup

cider vinegar

1/2

cup

lime juice, (or lemon juice)

2

tablespoons

water

1

medium

papaya, boiled until tender, peeled, seeded, and finely chopped

1

tomato, finely chopped

1

teaspoon

thyme

1

teaspoon

basil

1/2

teaspoon

ground nutmeg

2

tablespoons

dry mustard

1/2

teaspoon

turmeric

1

Combine the chiles, onion, garlic, papaya, and tomato in a food

2

processor and puree (you may have to do this in batches). Remove to a

3

shallow bowl. Combine the vinegar, lime juice, and water in a saucepan

4

and heat until it reaches a slight boil, then sprinkle the thyme, basil,

5

nutmeg, mustard, and turmeric. Pour this hot, spiced mixture over the

6

reserved puree and mix thoroughly. It will last up to eight weeks in the

7

refrigerator.

Servings: 1

Yield:

Nutrition Facts

Serving size: Entire recipe (22 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients. 4 of the recipe's ingredients were not linked. These ingredients are not included in the recipe nutrition data.

Amount Per Serving

Calories

169.41

Calories From Fat (20%)

33.26

% Daily Value

Total Fat 3.81g

6%

Saturated Fat 0.47g

2%

Cholesterol 0mg

0%

Sodium 591.33mg

25%

Potassium 1132.23mg

32%

Total Carbohydrates 26.21g

9%

Fiber 6.58g

26%

Sugar 11.74g

 

Protein 7.16g

14%