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Smokehouse Jamaica Sauce

Prep Time 15 mins
Cook Time 90 mins
Rest Time 20 mins
Total Time 2 hrs 5 mins
Courses:
Difficulty: Beginner
Description

With Pickapeppa missing from store shelves these days and the original bottle increasingly hard to come by (currently $21 a bottle on Amazon!), this expertly crafted condiment ensures you never have to go without. Simmered with cane vinegar, rich tamarind bars, sweet raisins, and a warmth of Morita and guajillo peppers, this version delivers a bolder depth and a smoother finish than the commercial classic, making it the ultimate homemade companion for your next seared steak.

Ingredients
  • 1/2 can diced tomatoes in juice (200g)
  • 1/2 cup of diced onions (100g)
  • 4 Tbsp Organic Sugar
  • 1 cup cane vinegar
  • 1 large garlic clove, crushed
  • 1/2 cup raisins (67g)
  • 30 g dried unsulfured sliced mango
  • 2 14g Pulparindo Tamarind Bars
  • 1 small Morita chili, dried
  • 90 g guajillo chili paste
  • 1/2 tsp dried thyme leaves
  • 1/8 tsp ground clove
  • Kosher Salt to taste
Instructions
  1. 1
    1) Combine all (except salt) in a pot and bring to a boil, reduce to simmer and cover
  2. 2
    2) Simmer for around 1 hour and the remove Morita chili. Remove the seeds and stem and return to the pot. Simmer for 30 minutes more. Remove from heat and allow to cool.
  3. 3
    3) Add sauce to blender and blend until smooth.
  4. 4
    4) Pass sauce through a fine sieve to remove solids scraping the bottom of the sieve to get the smooth paste from the underside
  5. 5
    5) Taste for salt, add as needed. Bottle and refrigerate.
Note

If you don't have Morita chilies you can use any somewhat spicy dried chili, you could even use a fresh chili if wanted. Use what you have.

Read it online: https://brinnerbites.com/recipe/pickapeppa-sauce/