Pickapeppa Sauce

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Pickapeppa Sauce bottle, with trademark bird and hot pepper logo

Pickapeppa Sauce is a brand name Jamaican condiment, the main product of the Pickapeppa
Company, founded in 1921. It is made in Shooters Hill, Jamaica, near Mandeville.[1] The ingredients
(in order on the product label) are: cane vinegar, sugar, tomatoes, onions, raisins, sea salt,
ginger, peppers, garlic, cloves, black pepper, thyme, mangoes, and orange peel, aged in oak barrels.
[2]
The sauce is sweet, sour and mildly spicy. The company makes several variants of the sauce,
including mango and extra hot Scotch Bonnet peppervarieties.[3]
One traditional use of the sauce is to pour it over a block of cream cheese, to be spread on crackers.
[4]

A noted fan of Pickapeppa sauce is supermodel Naomi Campbell, who carries a bottle with her.[5]

Interesting thing: tamarind does not appear on the label. I did not use it, working off the
label as I did. I did notice a bit of a difference in sourness but I attributed that to my use of
a different vinegar. (My cane vin is in Okee, I was in Shawnee.)
This is a first go. One never knows what specifically might be meant by 'peppers' on a label
but I selected two that I feel would be similar to those likely used. In a case like this, where
their flavor is not dominant, it usually works just fine.
1/2 can diced tomatoes in juice, juice included
1/2 smaller medium onion, diced
4 T organic sugar
1 cup white balsamic vin
1 med garlic clove, pressed
1/2 c raisins
1/2 small mango, cubed
1 small aji amarillo chile
1 med guajillo chile
1/3 t dried thyme
1/8 t ground clove
salt and white and black pepper

Combine all in a pot. Bring to a full simmer then reduce the heat to low, cover, and cook till
the chilies and raisins are completely reconstituted. Remove from the heat. Remove the
chilies then remove their stems and seeds as best you can; return them to the pot.
Pure the mixture very well. Strain through a fine sieve, forcing somewhat through. Discard
the solids. Adjust consistency with water and/or vinegar - or don't bother. Adjust salt and
pepper.
I served it on the side of grilled flat iron.

Were I in Shawnee I'd try the tamarind addition. I'd add it at the end, just before removing
the pot to pure. I'd go with 2 t tamarind concentrate.

If you don't have organic sugar go with around 80% white, 20% light brown.
If you don't have cane vinegar use white balsamic or white wine, not distilled white.
Make sure the mango is ripe - it should feel like a just-ripe avocado, giving a bit when
pressed - not overripe and too soft.
If ajis are not at hand use a tiny chile de arbol or half a small cascabel instead.
I'll play with this again at some point but give it a shot as is and see what you think.