Best 2 Caribbean Pepper Sauce Recipes

Caribbean pepper sauce is a vibrant and flavorful condiment that captures the essence of the Caribbean's rich culinary heritage. This versatile sauce, also known as hot sauce or pepper sauce, is a staple in Caribbean cuisine, adding a fiery kick to everything from jerk chicken and grilled fish to stews, soups, and even tropical fruits. Made with fresh peppers, vinegar, and a blend of aromatic spices, Caribbean pepper sauce comes in a variety of heat levels to suit every palate. From the fiery habanero to the milder scotch bonnet, each pepper brings its unique character to the sauce. Whether you prefer a sweet and tangy sauce or a more savory and smoky one, there's a Caribbean pepper sauce recipe to satisfy your taste buds. This article presents a collection of the best Caribbean pepper sauce recipes, ranging from classic favorites to modern twists on the traditional sauce. Get ready to embark on a culinary journey through the Caribbean, exploring the vibrant flavors and aromas of this essential condiment.

Let's cook with our 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:

Choose the right peppers: Scotch bonnet peppers are the traditional choice for Caribbean pepper sauce, but you can use other hot peppers like habaneros or ghost peppers if you prefer. Just be sure to adjust the amount of peppers you use based on their heat level.
Use fresh ingredients: Fresh peppers, onions, and garlic will give your pepper sauce the best flavor. If you can't find fresh peppers, you can use frozen or canned peppers, but the flavor will be less intense.
Don't overcook the peppers: Overcooking the peppers will make them lose their flavor and heat. Cook them just until they are softened.
Use a blender or food processor: A blender or food processor will make it easy to puree the peppers and other ingredients until they are smooth. If you don't have a blender or food processor, you can use a mortar and pestle or a grater to puree the ingredients.
Season to taste: Once you've pureed the ingredients, taste the pepper sauce and adjust the seasonings as needed. You may want to add more salt, pepper, or vinegar.

Conclusion:

Caribbean pepper sauce is a delicious and versatile condiment that can be used to add flavor to a variety of dishes. It's easy to make at home with just a few simple ingredients. So next time you're looking for a way to spice up your meals, give Caribbean pepper sauce a try. You won't be disappointed!