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The Hirshon Trinidadian Hot Sauce

  • Total Time: 0 hours


Units Scale
  • 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
  • 3/4 cup finely cubed Murai (white daikon radish)
  • 2 cups distilled white vinegar
  • 3 limes, juiced
  • 3 1/2 tablespoons vegetable oil
  • 3/4 cup prepared yellow mustard
  • 1/2 cup chopped culantro leaves (not cilantro – if not available, omit)
  • 1 1/4 tablespoons salt
  • 1 tablespoon freshly ground celery seed
  • 2 tablespoons brown sugar
  • 3 1/2 tablespoons curry powder
  • 3 1/2 tablespoons grated lime zest
  • 3/4 cups chopped fresh thyme


  1. Wearing disposable gloves, and being careful not to get any in your eyes or on your skin, roughly chop the habanero peppers.
  2. 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.
  3. 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.
  • Prep Time: 0 hours
  • Cook Time: 0 hours

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