Pickapeppa Sauce

Prep Time 15 mins

Cook Time 90 mins

Rest Time 20 mins

Total Time 2 hrs 5 mins

Courses: Homemade Sauces

Difficulty: Beginner

Description

Savory sauce that can be used for steaks and other meats. Especially since the real deal is hard to come by right now

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) Combine all (except salt) in a pot and bring to a boil, reduce to simmer and cover
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) Add sauce to blender and blend until smooth.
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) 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/

Dan Horne

Retired Chef

Hi, I'm Samantha, a full-time food blogger, mother of 2 beautiful daughters and a lovely wife. I live in New Jersey with my family. Loves traveling, sharing new recipes, and spending time with my family.