Welcome to Paul’s Hot Pepper Sauce
We Trinidadians LOVE our 'peppa' sauce. Used throughout the Caribbean, each household has its own. Now make this one yours.
ABOUT US
The term culture summarizes the artistic, musical, literary, culinary, political and social elements that are representative of people all over the world. The culture of Pfpeppa is captured in our sauce. As a native of Trinidad and Tobago, this condiment, in varieties is a staple in every home. For over 30 years, I have made my own version of the sauce. I have shared this sauce with family, friends and anyone that would appreciate the heat and flavor. I bring my sauce to you, having handpicked the best selection of colors and heat intensity from a local farm in Maryland. The combination of locally grown peppers and other fresh ingredients, enhances every dish. Your taste buds will desire that moment when all your senses were awakened!
Delicious recipes from Paul's kitchen
This is a dish that reminds me of my days in California. My friend JR and I would get shrimp tacos and ceviche for lunch. This is my version of the tacos.
Ingredients
1/2 cup chopped fresh cilantro, save 1/2 for garnish
1-1/2 teaspoons grated lime zest
1/3 cup lime juice
1tsp Pauls Hot pepper sauce or substitute with 1 habanero pepper, seeded and minced
2 tablespoons olive oil
3 garlic cloves, minced
1/2 red onion
1/4 teaspoon sea salt
1/2 teaspoon ground cumin
1/4 teaspoon fresh ground pepper
1 pound uncooked shrimp (16-20 per pound), peeled and deveined
Cabbage Slaw
1 C shredded green cabbage
1/4 C cilantro
1/4 red onion
1/2 avocado, sliced
1 1/2 tbsp. extra-virgin olive oil
sea salt to taste.
Paul's Garlic-Lime Mayo
1/2 cup Mayonnaise
2 tbsp Paul's Hot Pepper Sauce
Zest 1 Lime
2 garlic cloves minced finely
Sea salt to taste
Tortillas warmed in skillet
DIRECTIONS
In a large bowl, whisk together lime juice, cilantro, garlic, cumin, olive oil, lime zest and season with salt. Add shrimp and cover with plastic wrap. Let marinate 20 minutes in refrigerator.
Make slaw: in a large bowl combine all slaw ingredients. Toss gently to combine and season with salt.
Make garlic-lime mayo: in a medium bowl, combine all ingredients. Whisk and season with salt.
Preheat skillet or grill pan to medium heat. Saute or Grill shrimp until pink and opaque, about 3 minutes per side.
Build tacos: add a scoop of slaw, a few shrimp, and a drizzle of the garlic-lime mayo to each taco. Garnish with cilantro and serve.