DISH RESEARCH · Sauce
Pepper Sauce
Alica’s selected West Indian pepper sauce blends wiri wiri peppers with unripe mango, garlic, salt and white distilled vinegar to a thick, smooth consistency.
About Pepper Sauce
Research draft based on the references below. These notes describe particular recipes and presentations; ingredient connections are still being reviewed.
Alica presents West Indian pepper sauce as a condiment for savory food. She credits this family recipe to her grandfather Roland in Guyana and describes making her own smaller batch in a blender.
The selected version uses wiri wiri peppers with unripe green mango, garlic, salt and white distilled vinegar. Alica offers Scotch bonnet peppers and cucumber as alternatives to the selected pepper-and-mango combination.
The peppers are rinsed and their stems removed. The mango and garlic are peeled and diced before the blending begins.
The ingredients are blended in small batches so they fit in the blender. A little vinegar goes in with each batch, and the process continues until all the ingredients have been used.
Alica describes the finished sauce as smooth and thick rather than watery. Her written method compares its consistency with tomato or pasta sauce, while her family account emphasizes its spicy flavor.
Ingredients in Pepper Sauce
Recorded ingredient connections, rather than a complete recipe. Explore an ingredient for more detail.
- Tomatosauce
- Onionseasoning
- Garlicseasoning
- Vegetable Oilcooking medium
- Saltseasoning
- Chilli pepperbase
Ingredient connections awaiting review. Versions and preparation vary.
Origins & food traditions
Explore the countries and cooking traditions associated with this dish. These connections do not establish a single birthplace or limit where the dish is eaten today.
Countries
Cuisines & regions
Associations in the cited sources
These describe source-specific cultural or geographic connections. Catalogue links may still need review.
- Countries & places
- Guyana
- Cooking traditions
- West Indian