Prep 5 mins
Cook 1 hr
The motto at Johnny's Food Haven in Port of Spain, Trinidad, is HOME COOKING AWAY FROM HOME, and this is one of Johnny's best home recipes. The aromatic herb traditionally used in this sauce is shadow bennie, or culantro, but since it is difficult to come by outside of the islands, cilantro may be used instead. As a variation, you can add 1/2 to 1 cup cooked and pureed pumpkin or carrots to make the sauce milder. Serve this sauce as an accompaniment to grilled meats, poultry, or fish. As with all of my recipes that call for a specific type of pepper, you can substitute with any other type of pepper, the flavor profile of the dish might be changed slightly, but it should still be good. From "The Habanero Cookbook" by Dave DeWitt and Nancy Gerlach.
- 1 cup habanero pepper, deseeded and destemmed (Congo Peppers)
- 1 cup water
- 1⁄2 teaspoon salt
- 1 onion, minced
- 2 garlic cloves, minced
- 1⁄4 cup chopped cilantro (culantro)
- Place the chile peppers and water in a blender or food processor and puree until smooth.
- Transfer to a nonreactive bowl, add remaining ingredients and stir well. Let sit at least 1 hour, before using, to allow the flavors to meld.