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CARIBBEAN HOT SAUCE
The first Caribbean hot sauce was developed by the Carib and Arawak Indians, the original settlers of these islands, who used hot pepper juice with cassareep (cassava juice cooked with brown sugar, cloves and cinnamon to a syrup-like consistency) to season their foods. Now, many varieties of sauces from the Caribbean are becoming better known to - Solomon Gundy, Jonkanoo hot pepper sauce, coconut-run-down sauce, and curry colombo, for example.
Caribbean cookery is noted for its tangy, fruity, sweet, sour and pungent hot sauces - hot sauce is to Caribbean foods as salsa is to Mexican dishes. Caribbean hot sauces can enhance barbecued steaks, grilled fish, chicken wings, stews, soups, pastas and vegetables.
Each island has developed its own preference for a hot sauce. Barbados has its herb- and mustard-based sauces, Guadeloupe its chive and garlic bases, and Trinidad is well known for its papaya and Scotch bonnet sauces. Pickled, chopped chillie peppers, sliced onions and spices are important table condiments in most local restaurants.
Hot peppers have been relished in the Caribbean throughout history. Popular hot peppers include Scotch bonnets, bird peppers, rocotillos and cachuchas. Scotch bonnets (also called Congo peppers), Bahama mamas, Bonney peppers, Jamaican hots and pimientos form the principle ingredients in hot sauces. hints of apricot, peach and citrus. Other ingredients typically used in Caribbean hot sauces are mango, papaya, vinegar, chives or tomato with allspice, mustard, turmeric and black pepper.
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