Guava Peppersauce is a traditional Turks and Caicos Islander recipe for a classic hot sauce made from a blend of hot chillies, guavas and raisins with treacle and honey. The full recipe is presented here and I hope you enjoy this classic Turks and Caicos Islander version of: Guava Peppersauce.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
Guava peppersauce is the classic hot sauce of Turks and Caicos and this is a re-creation of the island's classic.
Ingredients:
10-15 hot red chillies (Scotch bonnet or Habaneros)
2 garlic cloves (smashed)
6-8 guavas (ripe, seeded)
500ml white vinegar
1 tbsp treacle
2 tbsp runny honey
120g raisins
juice of 1/2 lime
2 slices of ginger
1 tsp salt
Method:
Wash the chillies, remove the stems then chop them coarsely.
Remove the ends of the guavas then quarter them before removing and discarding the seeds.
Combine the chillies and guavas in a saucepan along with the vinegar, raisins, salt, ginger slices and treacle. Bring to a boil, reduce to a gentle simmer and continue cooking, partly covered, for 30 minutes.
Take the mixture off the heat then set aside to cool. When cooled to room temperature remove and discard the ginger slices. Transfer the fruit mixture to a blender then process to a smooth purée.
Return the blended mixture back to the saucepan add the lime juice and honey, stirring well to combine. Bring to a simmer then cook for 5–7 minutes over low heat.
Take off the heat then pour into a cleaned and sterilized glass jar or bottle that's been warmed in the oven. Secure with a vinegar-proof lid then set aside to cool before labelling and storing.
Store in a cool, dark plate (it will keep for a few weeks unopened). Once opened store in your refrigerator.
