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Saint Lucia Papaya Hot Pepper Sauce
Saint Lucia Papaya Hot Pepper Sauce is a traditional Saint Lucian recipe for a classic hot pepper sauce made from fried papaya, habanero chillies and shallot in a vinegar base. The full recipe is presented here and I hope you enjoy this classic Saint Lucian version of: Saint Lucia Papaya Hot Pepper Sauce.
prep time
10 minutes
cook time
15 minutes
Total Time:
25 minutes
Makes:
1 bottle
Rating: 
Tags : Chilli RecipesSauce RecipesVegetarian RecipesSpice RecipesSaint-lucia Recipes
West Indian Pepper Sauce is an essential ingredient in Caribbean cuisine, especially on the islands of St. Kitts and Nevis. This hot sauce is on the milder side and uses papaya as an ingredient, giving the sauce an orange colour. For a hotter sauce, remove the papaya and double the quantity of hot chillies.
Ingredients:
100g papaya, diced
4 fresh yellow/orange habanero chilies (to taste), chopped
1 red bell pepper
4 garlic cloves
1 shallot, chopped
60ml vinegar (e.g., cider vinegar, white wine vinegar)
1 tsp salt
1 tsp brown sugar
2 tsp ground cumin
oil for frying
Water, as needed
Method:
Preparing the West Indian Pepper Sauce is quick and easy. Start by cleaning and coarsely chopping the bell peppers and habanero chilies. Garlic should also be peeled and crushed to release its full favour. Be sure to wear gloves when working with chilies to avoid skin irritation.
Heat a little oil in a frying pan over medium heat. Add the papaya, chillies and shallot and fry for about five to six minutes, until the vegetables are soft and the papaya is starting to caramelize. Turn out onto a plate and set aside to cool.
Once the fried ingredients are cool transfer to a blender and add the bell peppers, garlic, vinegar, salt, sugar, and cumin. Blend the ingredients until smooth. Add a little water if necessary to achieve the desired consistency.
Taste the sauce and adjust the flavour to your liking by adding more salt, sugar, or spices.
Pour the sauce into a sterilized jar or bottle and let it sit in the refrigerator for a few hours or overnight to allow the flavours to develop.
