Caribbean Sun-of-a Beach Hot Pepper Sauce

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This will last up to eight weeks in the refrigerator.


white onion, garlic, cider vinegar, lime or lemon juice, papaya


If there were a typical eastern Caribbean hot sauce, this might be it. It has hints of Trinidad, Barbados, and even Grenada. To be perfectly authentic, you should buy or grow the red habaneros so popular in that part of the Caribbean, called Congo or bonney peppers.

  • 1/2 pound red habanero chiles, seeds and stems removed

  • 1 white onion, chopped

  • 2 cloves garlic, chopped

  • 1/2 cup cider vinegar

  • 1/2 cup lime juice (or lemon juice)

  • 2 tablespoons water

  • 1 medium papaya, boiled until tender, peeled, seeded, and finely chopped

  • 1 tomato, finely chopped

  • 1 teaspoon thyme

  • 1 teaspoon basil

  • 1/2 teaspoon ground nutmeg

  • 2 tablespoons dry mustard

  • 1/2 teaspoon turmeric

Combine the chiles, onion, garlic, papaya, and tomato in a food processor and puree (you may have to do this in batches). Remove to a shallow bowl.

Combine the vinegar, lime juice, and water in a saucepan and heat until it reaches a slight boil, then sprinkle the thyme, basil, nutmeg, mustard, and turmeric. Pour this hot, spiced mixture over the reserved puree and mix thoroughly. It will last up to eight weeks in the refrigerator.

Yield: 3 to 4 cups

Heat Scale: Hot

W.C.’s Green Chile Sauce

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This recipe dates to 1976, when W.C. created it for his first restaurant, the Morning Glory Cafe. It is meatless and dairyless, but “designed for a meat-eater’s taste,” according to W.C. It is easily frozen or canned.


  • 6 cups chopped hot New Mexican green chile

  • 1 clove garlic, minced

  • 1 medium onion, coarsely chopped

  • 1/8 teaspoon ground coriander

  • 1/2 tablespoon red chile powder

  • 1/2 teaspoon white pepper

  • 1/2 teaspoon cumin powder

  • 1 tablespoon salt

  • 10 cups water

  • 2 tablespoons cornstarch

  • 1 1/2 cups water


In a large pan, combine the green chile, garlic, onion, coriander, red chile powder, white pepper, cumin, salt, and water. Bring to a boil and boil, uncovered, for 1 hour.

In a small bowl, combine the cornstarch and water and mix thoroughly. Add to the chile mixture and cook until the mixture clears, about 20 minutes.

Homemade Tabasco Style Sauce

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Because the chiles are not aged in oak barrels for three years, this will be only a rough approximation of the famous McIlhenny product. You will have to grow your own tabascos or substitute dried ones that have been rehydrated. Other small, hot, fresh red chiles can also be substituted for the tabascos.

Note: This recipe requires advanced preparation. 


  • 1 pound fresh red tabasco chiles, chopped

  • 2 cups distilled white vinegar

  • 2 teaspoons salt


Combine the chiles and the vinegar in a saucepan and heat. Stir in the salt and simmer for 5 minutes. Remove from the heat, cool, and place in a blender. Puree until smooth and place in a glass jar. Allow to steep for 2 weeks in the refrigerator.

Remove, strain the sauce, and adjust the consistency by adding more vinegar if necessary.


Tofu and Cucumber Salad with Spicy Peanut Sauce

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This super spicy salad was created using a hybrid of Indonesian/Thai satay and Sichuan/Hunan peanut sauces. It transforms mild-mannered tofu and cukes into a memorable salad. Serve it with grilled meats or seafood. From the article Exotic & Spicy Salads.


For the Spicy Peanut Sauce:

  • 4 cloves garlic, minced

  • 1 tablespoon sesame oil, or sesame chili oil

  • 1/4 cup ground red New Mexican chile

  • 1/2 cup mushroom soy or regular soy sauce

  • 1/2 cup hoisin sauce

  • 1/4 cup sambal badjak (found in Asian markets) or substitute 1/4 cup sautéed onions

  • 1/4 cup rice vinegar

  • 1 cup dry roasted peanuts, or substitute 2/3 cup chunky peanut butter

For the Tofu and Cucumber Salad:

  • 1 medium Napa cabbage, green or red cabbage or iceberg lettuce, shredded

  • 1 pound block firm tofu, cut in 3/4-inch cubes

  • 3 cucumbers, peeled, seeded and cubed


Sauté the garlic in the oil in a pan until golden. Stir in the chile powder and then stir in the soy, hoisin, sambal badjak, vinegar, and peanuts. Bring the mixture to a simmer, remove it from the heat and let it cool slightly. Using a hand blender, food processor, or standard blender, process the mixture until it is very smooth and let it cool thoroughly.

Divide the cabbage between 6 salad plates and arrange the tofu and cucumber in an attractive pile on the top. Drizzle with the peanut sauce and serve immediately.