• Servings 4 cups
  • Prep 15 min
  • Cook 30 min
  • Cuisine
  • Skill Level

Trinidad Hot Pepper Sauce


  • 1 small green papaya
  • 12 hot red peppers, seeded and ¬†chopped
  • 2 medium onions, chopped
  • 2 cloves garlic, minced
  • 2 tbs kosher salt
  • 1/2 tsp ground turmeric
  • 1 tsp curry powder
  • 4 tbs dry mustard
  • 2 cups malt vinegar


  • Put the papaya into a sauce pan with enough cold water to cover, bring to a boil, cover and simmer until tender. About 15 minutes.
  • Cool, peel and chop coarsely. Return to the sauce pan with the hot peppers, onions, garlic, salt, turmeric, curry powder and the mustard mixed with the vinegar.
  • Stir and simmer gently uncovered for 15 minutes.
  • Cool and add to glass jar or freeze portions in plastic containers.

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