Caribbean Ginger Pepper Sauce Food

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 HOT PEPPER SAUCE RECIPE

Caribbean Hot Pepper Sauce Recipe image

Say no to bottled hot sauce. Learn how to make this simple, tasty Caribbean-style hot pepper sauce using Scotch bonnet chile peppers.

Provided by Cynthia Nelson

Categories Side Dish Sauces Condiment Sauce

Time 15m

Number Of Ingredients 3

Ingredients

1 lb Scotch Bonnet peppers (washed and stems removed)
1 Tbsp salt
White distilled vinegar to taste (or vegetable oil)

Steps:

Gather the ingredients.
Put the peppers and salt in a food processor and pulse until the peppers are minced finely. Scrape down the sides of the bowl from time to time.
Once the peppers are chopped pretty finely, let the processor keep whirling and pour just enough of the vinegar through the chute to moisten the peppers and give it the consistency of a thick sauce.
Pour the hot sauce into sterilized glass bottles or jars and cover with airtight lids. Store the finished product in a cool place or in your refrigerator until the flavors meld together nicely. Or you can place your bottles of pepper sauce in the sun for two to three days to ripen quickly and then store in a cool place. If there's no sun where you are, let the pepper sauce cure for at least five days before use so that the flavors can develop.

Nutrition Facts : Calories 7 kcal, Carbohydrate 0 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 189 mg, Sugar 0 g, Fat 1 g, ServingSize 2 1/2 cups (serves 20), UnsaturatedFat 0 g

GINGER SAUCE FOR JERK CHICKEN OR JAMAICAN PORK

Ginger Sauce for Jerk Chicken or Jamaican Pork image

Easy no cook sauce for serving with Jamaican Pork Recipe or any Jerk Chicken. This is to serve along side jerk chicken and other grilled meats. I have had this so long I cannot remember where it came from, but it is great!

Provided by Messy44

Categories Sauces

Time 5m

Yield 8 serving(s)

Number Of Ingredients 7

Ingredients

1/2 cup plain fat-free yogurt
1/2 cup nonfat sour cream or 1/2 cup fat-free mayonnaise
1 teaspoon garlic powder
1/2 tablespoon fresh ginger, peeled and grated (more to taste, if desired)
1/2 teaspoon ground ginger
2 teaspoons sesame oil
2 -3 drops hot pepper sauce

Steps:

Mix all ingredients in small bowl.
Cover and refrigerate until serving time.
Serve with grilled meats as a topping or for dipping. Makes about 1 cup.

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