Tomato Rundown Sauce

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In Jamaica, this sauce is served over a wide variety of fish and even 
lobster. It is such a tasty sauce that it is wonderful when served over 
pasta. The term “rundown” (“oildown” in Barbados and Trinidad) refers to 
cooking vegetables in coconut milk until most of the milk is absorbed, 
leaving a light oil.

Ingredients

Meat from 2 coconuts, grated (about 4 cups)
4 cups warm water
1 small onion, chopped
1/4 cup chopped bell pepper
1/4 cup chopped scallions
1 clove garlic, minced
2 sprigs fresh thyme
1 Scotch bonnet chile, left whole (or more to taste), or substitute habanero
1/8 cup tomato paste
Salt and pepper to taste

Instructions

In a blender or food processor, combine the grated coconut meat and the 
water and puree as smooth as possible. Remove and strain, reserving the 
milk and using the “trash” for candy or pies.
Place the coconut milk in a large pot and bring to a boil to reduce it. 
Boil for about 30 minutes or until the oil begins to separate. Add the 
onion, bell pepper, scallions, garlic, thyme, and Scotch bonnet. Reduce 
the heat and cook over medium for about 20 minutes.
Add the tomato paste and salt and pepper and cook for 5 minutes longer. 
Remove the Scotch bonnet. Place the sauce in a blender or food processor 
and puree until smooth. The sauce should be creamy, with a heavy 
consistency and a light pink color.

Puerto Rican Sofrito

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Here is an unusual sauce that is almost a stew. In Puerto Rico, some 
cooks depend on only the bell peppers for Capsicum flavor; others add 
some rocotillo chiles, as I do if I can find them. Otherwise, I use a 
fourth the amount of habaneros. Serve this sauce over a rice or black 
bean dish.

Ingredients

1/2 pound salt pork, diced
2 tablespoons annatto (achiote) seeds
4 onions, finely chopped
2 green bell peppers, seeds removed, chopped
4 rocotillo chiles, seeds and stems removed, chopped, or substitute 1 
habanero
1/2 pound ham, diced
3 large tomatoes, peeled and chopped (about 2 cups)
1 tablespoon minced cilantro
1 tablespoon fresh oregano leaves
Salt to taste
Freshly ground black pepper to taste

Instructions

In a large skillet, fry the salt pork over medium heat, stirring 
occasionally, until the pieces have no fat and are crisp and brown. 
Remove the pork and reserve. Add the annatto seeds to the pan and cook, 
stirring occasionally, over medium heat for 5 minutes. Remove the 
skillet from the heat, strain the mixture, discard the seeds, and return 
the fat to the skillet.
Add the onions, garlic, bell peppers, and rocotillo chiles and saute 
until the onion is tender soft, about 5 minutes. Add the remaining 
ingredients and simmer over low heat, uncovered, for 30 minutes, 
stirring from time to time.
This sauce may be canned in sterilized jars or kept in the refrigerator 
for about 5 days.

Pique de Vinagre y Ajíes Bravos (Bird Pepper Vinegar Pique)

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Here is a classic pique recipe from Puerto Rico. As usual, the longer 
the chiles steep, the hotter the sauce will be. It should be stored in a 
bottle with a sprinkler cap so the amount of sauce can be controlled as 
it is sprinkled over grilled fish, poultry, or even into salads. Note: 
This recipe requires advance preparation.

Ingredients

1 cup cider vinegar
10 to 20 “bird peppers” (chiltepíns), or any small, hot chile, fresh or dry
4 cloves garlic, halved
10 whole peppercorns
1/8 teaspoon salt
1 sprig fresh oregano, cilantro, or mint (optional)

Instructions

Combine all ingredients in a glass jar and allow to steep in the 
refigerator for at least 24 hours to blend the flavors.

Trinidadian Bird Pepper Sherry

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This recipe, which I found in a 1940s Trinidadian cookbook, is probably 
one of the earliest methods of preserving peppers in the tropics. It is 
also called “pepper wine.” The sherry, which gradually picks up heat 
from the bird peppers, is sprinkled into soups and stews and makes them 
quite exotic. The peppers can be either fresh or dried. It is used as a 
condiment and is sprinkled over soups, main dishes, and side dishes. 
Note: This recipe requires advance preparation.

Ingredients

20 “bird peppers” (chiltepíns or piquins), stems removed
1 cup dry sherry

Instructions

Add the peppers to the sherry and allow to steep for several days. Keep 
in a jar in the refrigerator.

Salsa de Chipotle (Chipotle Chile Sauce)

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From Tlaxcala comes a wonderful sauce that utilizes chipotles, or any 
type of smoked chile. Most commonly, chipotles are smoked red jalapeños. 
This is a table sauce served at room temperature to spice up any main 
dish, including meats and poultry.

Ingredients

10 dried chipotle chiles
4 mulato chiles, or substitute anchos
1/2 onion, chopped
10 cloves garlic
1 tablespoon sesame seeds
10 black peppercorns
10 cumin seeds
1/2 cinnamon stick
1 teaspoon Mexican oregano
1/2 teaspoon salt
2 tablespoons olive oil
1/4 cup vegetable oil
1/2 cup vinegar
1 cup water

Instructions

Soak the chiles in hot water until softened, about 1 hour. Remove the 
seeds and stems.
In a food processor or blender, combine the chiles, onion, garlic, olive 
oil, sesame seeds, peppercorns, cumin seeds, cinnamon stick, Mexican 
oregano, and salt and process to a paste.
Heat the olive oil and vegetable oil together in a saucepan and fry the 
paste over medium heat until it is aromatic, stirring constantly, for 
about 5 minutes. Add the vinegar and water, remove from the heat, and 
stir well.