Time 55m Number Of Ingredients 10 Steps:
1 Blend the chopped peppers, onion and other ingredients in a food processor or blender until slightly chunky. 2 Add the water gradually to assist the blending process. 3 Pour mixture into saucepan and cook on medium heat for approximately 20 minutes. 4 Add water if necessary to bring to desired consistency. 5 Remove pepper sauce from heat, pour into sterilized jars and allow to cool.
Time 1h20m Yield 112 Number Of Ingredients 12 Steps:
Place the onion, red pepper, Scotch bonnet chiles, papaya, and garlic in a food processor. Pulse until finely chopped. Scrape into a large pot, and stir in the mustard powder, sugar, wine, vinegar, water, and lemon juice. Bring to a simmer, then reduce heat to medium-low, and continue simmering, stirring frequently until the mixture has thickened, about 1 hour. Once thick, remove from the heat, and stir in the yellow mustard.
Yield Makes about 2 quarts Number Of Ingredients 13 Steps:
Heat oil in a large skillet over medium heat. Add onion and garlic. Cook until softened, about 5 minutes. Add bell peppers; cook until tender, about 8 minutes. Raise heat to medium high; add wine. Cook, scraping any browned bits from pan, until liquid evaporates. Stir in crushed tomatoes with juice, stock, tomato sauce, the water, red pepper flakes, salt, black pepper, and hot-pepper sauce if using. Bring to a boil, and reduce to a gentle simmer. Cook, stirring occasionally, until sauce is slightly thickened, about 1 hour.
Time 1h20m Yield 112 Number Of Ingredients 12 Steps:
Place the onion, red pepper, Scotch bonnet chiles, papaya, and garlic in a food processor. Pulse until finely chopped. Scrape into a large pot, and stir in the mustard powder, sugar, wine, vinegar, water, and lemon juice. Bring to a simmer, then reduce heat to medium-low, and continue simmering, stirring frequently until the mixture has thickened, about 1 hour. Once thick, remove from the heat, and stir in the yellow mustard.
