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Recipes with prepared yellow mustard

5 recipes that use prepared yellow mustard, with photos, step-by-step instructions and cook times. The quickest, Trini cheese paste, takes 15 minutes. It is most often cooked with garlic, onion and white vinegar.

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Trini pepper sauce

Ask for doubles anywhere in Trinidad and the vendor will ask "slight or heavy?", meaning how much pepper sauce goes on. This raw, rough-blended sauce also goes on pholourie, aloo pie, bake and saltfish and Christmas pastelles, and every family swears theirs is best. Scotch bonnet or local congo peppers are blended with shado beni (culantro), plenty of garlic, prepared mustard, vinegar and lime, and many cooks stretch it with grated green papaya or green mango for body. It tastes ferociously hot, sharp, garlicky and green, with a tangy mustard finish. Abroad, swap the culantro for double the amount of coriander with its stalks. Common mistake: following the old habit of standing the bottle in the sun to "cure"; raw garlic and herbs are not safe at room temperature, so let the flavours marry in the fridge instead. Wear gloves and keep the blender lid on. It is ready after 2–3 days in the fridge, when the colour turns from bright to olive and the raw garlic edge has softened. Chef's tip: salt and squeeze the grated papaya before adding it, so it does not water the sauce down.

25 minTrinidadianChutneys & DipsVeganGluten freeSpicy
by KrazyBadal 0 views

Salsa de ají chombo

In Panama, from the Afro-Caribbean kitchens of Colón and Bocas del Toro to the fondas of Panama City, a bottle of bright yellow chombo sauce sits next to the salt. Ají chombo is the local Scotch bonnet type, small, crumpled, fruity and ferociously hot, and here it is simmered in vinegar with onion and a little carrot, then blended smooth with yellow mustard. A few drops wake up a Sunday sancocho de gallina, carimañolas and patacones at breakfast, arroz con pollo and fried fish by the sea. It is pourable like thin mustard, sour and fruity first, then hot in a slow wave that builds for a minute. The mistake that catches people out is blending the sauce while it is steaming hot in a sealed blender: the pressure blows the lid off and the chilli vapour gets in your eyes. Cool it for 10 minutes and vent the lid. It is ready when it is glossy, bright yellow and coats the back of a spoon. Chef's tip: keep the seeds of half the peppers for proper Panamanian heat, or remove them all if you are cooking for timid eaters.

30 minCentral AmericanChutneys & DipsVeganGluten freeSpicy
by KrazyBadal 0 views

Wiri wiri pepper sauce

Every Guyanese household, from Georgetown to the villages of Berbice, has its own bottle of pepper sauce, and the most prized is made with wiri wiri: tiny, round peppers no bigger than a currant, red, orange or yellow, with a fruity, almost tomato-like heat that hits fast and fades clean. They are ground with plenty of garlic, a little onion, prepared mustard, salt and vinegar, and often a few slices of green mango or five-finger (carambola) for sourness. A dab goes on cook-up rice, dhal and rice, roti and curry, fried fish and bake, and on the pepperpot at Christmas. The sauce is coarse, bright orange-red and loose, sour first, then fiercely hot and garlicky. A common mistake is thinning it with water, which makes it spoil quickly; use vinegar alone for any loosening. It is ready after a day in the fridge, when the garlic has softened into the heat and the colour has deepened. Outside Guyana, wiri wiri is hard to find; Scotch bonnets or red bird's-eye chillies work, though the flavour is a little different. Chef's tip: grate in a few slices of green mango for the true sour, fruity Guyanese edge.

25 minGuyaneseChutneys & DipsVeganGluten freeSpicy
by KrazyBadal 0 views

Trini cheese paste

No Trinidadian christening, birthday or office party is complete without a tray of crustless cheese paste sandwiches, often tinted orange or pink, cut into neat triangles. The paste is mature cheddar blended with evaporated milk, mustard, a little onion and pepper sauce into a smooth, spreadable, tangy mix. Cheddar is often made with animal rennet, so choose a vegetarian cheddar if needed. The common mistake is using mild cheese, which tastes of nothing once it is spread thin. Chef's tip: grate the cheese finely and let it come to room temperature before blending; it whips up smooth instead of grainy.

15 minTrinidadianSnacks & Starters
by KrazyBadal 0 views

Guyanese cheese rolls

In Georgetown bakeries, cheese rolls sit in the glass cabinet next to pine tarts and patties, and no Guyanese birthday party is complete without a tray. Short, buttery pastry is rolled around a sharp cheddar filling seasoned with mustard and hot pepper, then baked until the cheese bubbles out of the ends and crisps. They're eaten warm or at room temperature with a cold drink. Chef's tip: keep the butter and water ice-cold and handle the dough briefly; that's what gives flaky layers rather than a hard biscuit.

65 minGuyaneseBaking
by KrazyBadal 0 views

Goes well with prepared yellow mustard