Pickapeppa Hot Sauce

Dave DeWitt Recipes Leave a Comment

Share on Facebook0Tweet about this on TwitterShare on Google+0Email this to someone
Share on Facebook0Tweet about this on TwitterShare on Google+0Email this to someone
Pickapeppa Hot Sauce
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This is not the commercial sauce from Jamaica but rather a specialty 
from Georgetown, Guyana. It is served over seafood or used to spice up
gravies and salad dressings. Note: This recipe requires advance preparation.


Ingredients


12 dried "bird peppers" (chiltepíns), seeds and stems removed, crushed, 
or substitute piquins or Thai chiles
1/2 teaspoon dried mustard
3 tablespoons soy sauce
3 tablespoons lime juice
1/4 cup ketchup
1 teaspoon salt
2 teaspoons brown sugar
1 cup dry sherry


Instructions


Combine all ingredients in a bottle and refrigerate for at least a week 
to blend the flavors. Shake at least once a day.
Servings
1 1/2 cups
Servings
1 1/2 cups
Pickapeppa Hot Sauce
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This is not the commercial sauce from Jamaica but rather a specialty 
from Georgetown, Guyana. It is served over seafood or used to spice up
gravies and salad dressings. Note: This recipe requires advance preparation.


Ingredients


12 dried "bird peppers" (chiltepíns), seeds and stems removed, crushed, 
or substitute piquins or Thai chiles
1/2 teaspoon dried mustard
3 tablespoons soy sauce
3 tablespoons lime juice
1/4 cup ketchup
1 teaspoon salt
2 teaspoons brown sugar
1 cup dry sherry


Instructions


Combine all ingredients in a bottle and refrigerate for at least a week 
to blend the flavors. Shake at least once a day.
Servings
1 1/2 cups
Servings
1 1/2 cups
Share this Recipe