Caribbean Style Sweet Chili Sauce/Salsa

Homemade Caribbean-Style Sweet Chili Sauce

This particular chili sauce is a Caribbean style sweet chili sauce recipe that can use a combination of Bhut Jolokia chili peppers (aka Ghost Peppers) and or some Scotch Bonnets to get its searing heat. Any hot peppers can be used depending on what you have on hand but you really need at lease 6 of the habaneros for it to really cook of course depending on your personal preference. You don't have to go superhot. You can go mild if want. Depending on how hot you want it go entirely with ghost peppers for something truly HOT.


Ingredients

  • 1 pound red chili peppers, chopped (see comments above - try ghost peppers, Scotch Bonnets, habaneros, or

  • even milder peppers - or a combination of them all!)

  • 1 8-ounce can sliced peaches in heavy syrup (pears works well, too)

  • 1/4 cup yellow mustard

  • 1/4 cup brown sugar

  • 1/4 cup molasses

  • 1/2 cup distilled white vinegar

  • 1 teaspoon ground cumin

  • 1/4 teaspoon ground ginger

  • 1 teaspoon salt

  • 1 teaspoon black pepper

Preparations

Set oven to broil.

Slice the peppers in half lengthwise and set them onto a baking sheet. Broil them about 15-20 minutes, or until the skins char and blister.

An alternative to broiling which I prefer is to just roast them over an open burner (gas rangetop) Don’t get too close to the heat source. Remove, cool, and peel.

Add peaches to a food processor and process until fairly smooth.

Add chili peppers, molasses, brown sugar, mustard, vinegar, salt, paprika, cumin, and ginger. Process until smooth.

At this point, you can strain through a food mill if you want a silkier style sauce. Or, simply pour directly into a bowl or jar and cover. I do about half and half but then add the strained leftovers back to the remainder for a really good salsa

Since some ingredients are fresh this does have a bit of a shelf life. The sauce will last a while but the salsa will turn darker if you used fresh peaches. Refrigerate overnight to allow the flavors to mingle.

Urban Cowgill 2016