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.
- 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
- Combine all ingredients in a saucepan and bring to a boil, stirring constantly.
- Reduce heat and cook for an additional 5 minutes, pressing down on ingredients occasionally to soften.
- 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!