Best 2 Caribbean Pepper Sauce Recipes

Prepare to tantalize your taste buds with a culinary voyage into the vibrant world of Caribbean pepper sauce! This fiery condiment, steeped in history and tradition, is a symphony of flavors that will awaken your senses and transport you to the sun-soaked beaches and lively markets of the Caribbean. From the fiery habaneros of Jamaica to the aromatic scotch bonnet peppers of Trinidad and Tobago, this guide will unearth the secrets behind creating the perfect Caribbean pepper sauce. We will explore the diverse range of peppers used, delve into the art of blending spices and herbs, and provide step-by-step instructions to craft your own unique and delicious sauce. So, gather your ingredients, ignite your passion for flavor, and get ready to embark on a culinary journey that will leave a lasting impression on your palate.

Here are our top 2 tried and tested recipes!

CARIBBEAN GINGER PEPPER SAUCE

Caribbean Ginger Pepper Sauce image

Make and share this Caribbean Ginger Pepper Sauce recipe from Food.com.

Provided by Outta Here

Categories Sauces

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 13

Ingredients

2 jalapeno peppers, seeded and minced
1 teaspoon cayenne pepper
1/4 teaspoon salt
2 tablespoons cornstarch
1/4 cup granulated sugar
1/4 cup fresh lime juice
1/4 cup unsweetened pineapple juice
1 cup water
2 tablespoons soy sauce
2 tablespoons fresh ginger, peeled and grated
1/2 cup pineapple chunk
2 tablespoons dry white wine
1 tablespoon fresh cilantro, chopped

Steps:

In a saucepan, blend the salt, cornstarch, sugar, lime juice and pineapple juice until smooth.
Mix the water, soy sauce, ginger, jalapeno and cayenne. Gradulally stir into the saucepan. Cook over medium heat, stirring constantly until the sauce is thick and transparent.
Finish the sauce by stirring in the pineapple chunks, wine and cilantro.
Serve portions of fish or chicken with a liberal dollop of warm sauce.

CARIBBEAN CHIMICHANGAS WITH JAMAICAN PEPPER SAUCE

Caribbean Chimichangas With Jamaican Pepper Sauce image

Another delicious recipe from the National Chicken Council with my tweaks and substitutions. The sweet mango dipping sauce makes for a perfect accompaniment for the spicy filling. I love that this rendition features baking not frying. If you don't have jerk seasoning, don't buy it. Try Recipe #91493 or Recipe #29317 instead. Cilantro is one of those things people love or hate - use the amount that suits your tastes. (WW Core people should read note.)

Provided by justcallmetoni

Categories Chicken Breast

Time 45m

Yield 2 chimichangas per person, 6 serving(s)

Number Of Ingredients 15

Ingredients

4 boneless skinless chicken breast halves, cooked, diced in small cubes
1 (15 ounce) can black beans, drained, rinsed
1/2 cup finely diced red onion
1 cup frozen corn, thawed, drained
1/4-1/3 cup diced fresh cilantro
2 jalapeno peppers or 1 red chili pepper, seeded, diced
1 cup cooked rice, cooled (I used brown rice)
1 tablespoon jamaican jerk spice
12 large burrito-size flour tortillas (use reduced fat variety if this is a concern)
1/2 cup mango nectar
1 mango, pureed
3 -5 tablespoons minced cilantro
2 teaspoons hot pepper sauce (I used Pick-A-Peppa Jamaican sauce)
1 -2 tablespoon brown sugar (amount depends on the sweetness of your mango and personal preference)
2 teaspoons jamaican jerk spice

Steps:

In large bowl, mix together chicken, black beans, onions, corn, cilantro, jalapeño peppers, rice and Jamaican jerk seasoning.
On each tortilla, spoon about 1/3 to 1/2 cup chicken mixture just below center. Fold two sides of tortillas over filling. Fold over top and bottom edges of tortillas, making rectangles; secure with wooden picks.
On greased baking sheet, place tortillas, folded side down. Spray chimichangas with cooking spray and bake in 425°F oven for 15 minutes, turning once.
Remove picks and serve with mango pepper dipping sauce.
Mango pepper dipping sauce: In medium bowl, whisk together all ingredients. Store in refrigerator until chimichangas are finished baking. Whisk again just before serving.
For my friends who are also doing the WW Core program, this can be easily modified to meet the program. First, use brown not white rice. In making the sauce, use a lesser amount of water in place of the nectar. Also, skip the brown sugar or use Splenda. Now your only non-Core ingredient are the tortillas. Count points for those. I used a fat free version that was 3 points for 2 tortillas. If you are saving points, it's a wonderful entree salad with a fruity mango dressing.

Tips:

Use fresh ingredients whenever possible: Fresh peppers, tomatoes, and onions will give your sauce the best flavor.
Choose the right peppers: The type of pepper you use will determine the heat level of your sauce. For a milder sauce, use bell peppers or mild chili peppers. For a hotter sauce, use habanero or scotch bonnet peppers.
Roast your peppers before using them: Roasting peppers will bring out their natural sweetness and flavor. You can roast them in the oven or on a grill.
Use a variety of spices: Spices like cumin, oregano, and garlic powder will add depth of flavor to your sauce.
Don't be afraid to experiment: There are many different ways to make pepper sauce, so don't be afraid to try different ingredients and techniques.

Conclusion:

Caribbean pepper sauce is a versatile condiment that can be used to add flavor to a variety of dishes. Whether you like it mild or hot, there's a pepper sauce recipe out there for you. So get creative and experiment until you find the perfect sauce for your taste.

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