Citizens, Trinidadians accompany their meals with various condiments; these can include pepper sauces, chutneys and pickles and are often homemade.
Pepper sauces are made by using habanero or other hot peppers, either minced or chopped and other spices. It can sometimes include lime or lemon as well as other vegetables, and come in many variations and flavors.
The king of all hot sauces in Trinidad is without any doubt the brand called Matouk’s, an exceptional blend of fiery habanero peppers, yellow mustard, papaya and spices.
My recipe has attempted to recreate this legendary sauce, but with even more flavors, as only TFD can!
Enjoy it, my Citizens!
Battle on – The Generalissimo
17 habanero peppers
1 very large papaya – peeled, seeded, and cut into chunks
1 large onion, roughly chopped
6 green onions, roughly chopped
12 cloves garlic, roughly chopped
¾ cup finely cubed Murai (white daikon radish)
2 cups distilled white vinegar
3 limes, juiced
3 ½ tablespoons vegetable oil
¾ cup prepared yellow mustard
½ cup chopped culantro leaves (not cilantro – if not available, omit)
1 ¼ tablespoons salt
1 tablespoon freshly ground celery seed
2 tablespoons brown sugar
3 ½ tablespoons curry powder
3 ½ tablespoons grated lime zest
¾ cups chopped fresh thyme
Wearing disposable gloves, and being careful not to get any in your eyes or on your skin, roughly chop the habanero peppers.
Place the habanero peppers, papaya, onion, green onions, daikon radish, thyme, culantro and garlic into a blender. Pour in the mustard, vinegar, lime juice, and vegetable oil, cover the blender, and pulse until the mixture is very finely chopped.
Stop the blender, and add salt, sugar, curry powder, celery seed and lime zest. Blend again until the sauce is smooth. Pour into clean jars, and store in refrigerator.