Grenadian Hot Pepper Sauce is a traditional Grenadan recipe for a classic hot pepper sauce made from a blend of roasted hot chillies, garlic and papaya in a lightly-spiced vinegar and orange juice base sweetened with sugar and thickened with cornflour. The full recipe is presented here and I hope you enjoy this classic Grenadan version of: Grenadian Hot Pepper Sauce.
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Ingredients:
8 scotch bonnet chillies
5 garlic cloves
malt vinegar, to cover
100ml orange or pineapple juice
salt and freshly-ground black pepper, to taste
1 tsp cornflour (cornstarch)
1/2 ripe papaya, seeds discarded and flesh scooped out of the skin
1 tsp ground allspice
2 tsp light brown sugar
6 spring onions, chopped (white and green parts)
Method:
Combine the scotch bonnet chillies and garlic in an oven proof dish then roast at 180C for about 20 minutes, until the chillies are soft and just starting to blacken in places.
Place a medium-sized pan over medium heat. Once hot add in the chillies and garlic then immediately pour in just enough malt vinegar to come level with the chillies. Immediately pour in the orange or pineapple juice.
Season to taste with salt and black pepper then whisk in the cornflour to thicken the sauce.
Add in the papaya flesh, the allspice, light brown sugar and the spring onions. Bring to a boil and continue boiling for about 5 minutes, until everything is just tender.
Take off the heat and set aside to cool a little then pour into your blender or food processor. Process until smooth then using a funnel pour into a prepared (washed and sterilized) bottle or jar. Secure with a vinegar-proof lid then set aside for a week or so to mature.
Once opened store in the refrigerator.
As variants, instead of papaya you can use guava (no need to remove the seeds) or you can use green mango.
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