Surinamese pikasaus

[j.t.delaney]

This is by far my favorite all-purpose sauce/salsa/relish/condiment. I came across this in Paramaribo. I originally posted this on chillis galore forum, but I think folks here would like it too.

6 habanero-style peppers, preferably a red, yellow and green mix of ripe and unripe Madame Jeanette and aji oemba pods (the colors of the Surinamese flag), seeded and minced
1 small carrot, grated
2-3 cloves of garlic
1 small onion
2-3 tbsp white vinegar
1 tsp sugar
1 tsp vegetable oil (optional)
Salt to taste

In a big mortar, use a pastel to mash the garlic into a pulp. Add the peppers, and keep on mashing. Add the carrots and onions, pound it up good, and finally add the vinegar, sugar, oil, and salt.

Eat it with... everything.

 

[hot stuff]

Sounds good.

 

[frenzix]

Thanks for the recipe.. gave it a crack just then with what chillis I had available in the garden. Tastes nice on it's own but will try on the side with dinner tonight.
My photos:

Have quite a few carrots in the garden, so pulled one for this.

Giving it a good mash

Mashed .. needs some more elbow grease though.

And the final result, made about half a jar ... I am going to admit after giving it all a good mash I threw it all in the food processor.. my Morter ain't big enough - I'm not trying to prove anything.

 

[j.t.delaney]

Very nice, Frenzix! Once my plant produces them again, I'll send you some authentic Surinamese Madame Jeanette seeds.