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.

• Preparation Time: 20 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 20 mins
• Calories: 27 Calories

Ingredients

• 2 cups white sugar
• 1 cup water
• ½ cup lemon juice
• 1 cup chopped red bell pepper
• 3 cups dry white wine
• 2 tablespoons dry mustard powder
• 1 head garlic, peeled
• 2 cups prepared yellow mustard
• 1 chopped red onion
• 3 Scotch bonnet chile peppers, chopped
• 1 large papaya - peeled, seeded and cubed
• 1 cup malt vinegar

Recipe Instructions

Step 1

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.

Step 2

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.