Haitian Pepper Sauce

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I must be in the mood for spicy foods lately, as this is the second recipe from a cookbook I wrote about last week called  Fiery Cuisines.  

The recipe is for a Haitian Pepper Sauce that is made with jalapeños or serranos, onions, garlic, malt vinegar, tumeric, and a papaya.

It’s so fabulous, and great spooned on fish and rice, eggs, chicken, vegetables; you name it!  It keeps well in the refrigerator for days, and I have no trouble using it up.  I have some ripe avocados and will try stirring a little into guacamole.

I sauteéd whitefish and made some rice, and spooned the sauce over both.  The flavor is intense but not overpowering, and is sweet/hot from the peppers and papaya.  Don’t use any other vinegar but malt vinegar or it won’t taste the same.  In fact, don’t change a thing about it.  It’s so good.  Best at room temperature.

Haitian Pepper Sauce
  • ½ cup chiles (jalapeños or serranos) chopped fine
  • ½ cup papaya pulp, chopped fine
  • 1 cup yellow onions, chopped fine
  • 3 cloves garlic, minced
  • ½ teaspoon turmeric
  • ¼ cup malt vinegar
  • 1 teaspoon salt
  1. Combine all ingredients in a saucepan and bring to a boil, stirring constantly.
  2. Reduce heat and cook for an additional 5 minutes, pressing down on ingredients occasionally to soften.
  3. You can pureé the sauce to make it smooth, or leave chunkier. Whichever you prefer - it's all good! Makes about 1 cup and best served at room tem;perature. Serve over fish filets, fish tacos, chicken, rice - it's good on just about anything!


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2 Responses to Haitian Pepper Sauce

  1. January 6, 2021 at 11:22 am #

    I am all for making this!

    • January 6, 2021 at 8:06 pm #

      I loved it. Hope you and Gene do too!

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