Ingredients with Measurements:
- 2 cups fresh grated coconut
- 1 cup water
- 1 cup white vinegar
- 1 onion, chopped
- 4 garlic cloves, minced
- 2-3 scotch bonnet peppers, seeded and chopped
- 1 teaspoon salt
- 1 teaspoon sugar
Special equipment needed:
- Blender or food processor
- Saucepan
Step-by-step instructions:
1. In a saucepan, combine the grated coconut and water. Bring to a boil and then reduce heat to low. Simmer for 10-15 minutes until the coconut is soft.
2. Remove from heat and let cool for a few minutes.
3. In a blender or food processor, blend the coconut mixture until smooth.
4. Return the mixture to the saucepan and add the vinegar, onion, garlic, scotch bonnet peppers, salt, and sugar.
5. Bring to a boil, then reduce heat to low and simmer for 10-15 minutes until the sauce has thickened.
6. Remove from heat and let cool.
7. Transfer the sauce to a sterilized jar and store in the refrigerator.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
5. Temperature:
Medium heat
Serving size:
Makes approximately 2 cups of sauce
Nutritional information:
Serving size: 1 tablespoon
Calories: 15
Fat: 1g
Carbohydrates: 1g
Protein: 0g
Substitutions for ingredients:
- Fresh grated coconut can be substituted with unsweetened shredded coconut.
- White vinegar can be substituted with apple cider vinegar.
Variations:
- Add a tablespoon of honey for a sweeter sauce.
- Use different types of peppers for varying levels of heat.
Tips and tricks:
- Wear gloves when handling scotch bonnet peppers to avoid skin irritation.
- Adjust the amount of peppers to your desired level of heat.
Storage instructions:
- Store in a sterilized jar in the refrigerator for up to 2 weeks.
Reheating instructions:
- Reheat in a saucepan over low heat until warmed through.
Presentation ideas:
- Serve in a small dish alongside Caribbean dishes such as jerk chicken or rice and peas.
Garnishes:
- Chopped fresh herbs such as cilantro or parsley.
Pairings:
- Pair with grilled meats or seafood.
Suggested side dishes:
- Caribbean-style rice and peas or fried plantains.
Troubleshooting advice:
- If the sauce is too thick, add a splash of water to thin it out.
Food safety advice:
- Use a sterilized jar to prevent bacterial growth.
Food history:
- Bajan Coconut Pepper Sauce is a popular condiment in Barbados, made with fresh coconut and scotch bonnet peppers.
Flavor profiles:
- The sauce is sweet and creamy from the coconut, with a spicy kick from the scotch bonnet peppers.
Serving suggestions:
- Serve as a condiment alongside Caribbean dishes.
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Region: Barbadian