Authentic Arawak Bar-B-Q Sauce

This wax-type chile originated in Hungary and was brought to the US in the 1930’s. Yellow chiles of several different varieties are a staple in Eastern European cuisine. These chiles can be pickled, battered and fried or used in salsas and salads.

Hungarian Wax chiles have alot of flavor without the bitter aftertaste that you can get from many of the green types of chile. Try substituting some of these in your chile recipes next time.

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6 green onions, chopped
3 Tbsp shallots, minced
2 garlic cloves, minced
1 tsp ground ginger
1 tsp ground allspice
1 tsp ground black pepper
2 scotch bonnet (habanero) peppers, chopped
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1 tsp salt
1 Tbsp brown sugar
1/2 cup orange juice
1/2 cup cider vinegar
1/4 cup red wine
1/4 cup soy sauce
1/4 cup vegetable oil
1 Tbsp molasses


In a medium bowl, combine green onions, shallots, garlic, ginger, allspice, black pepper, chile peppers, cinnamon, nutmeg, salt, brown sugar, orange juice, vinegar, wine, soy sauce, oil, and molasses.

Mix well, cover, and allow to sit 1 hour. Stir again before using on fish or meat.

Serves 4.

From Lavender Lynn