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trini mother in law

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Gluten Free Sauces & Condiments Vegetarian

Insanely Spicy Canadian Mother In Law.

1 Comment on Insanely Spicy Canadian Mother In Law.

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After getting a request for a new “Mother-In-Law” recipe via a YouTube comment , the spicy condiment we use on the side of many curry dishes in Trinidad and Tobago, I decided to do things a little different and do my interpretation of a Canadian version. I believe the name comes from the ‘spicy’ nature of one’s mother in law, mixed with different textures and flavors (complexity). Do keep in mind that you can control the amount of heat of this condiment by the number and type of hot peppers you use.

You’ll Need…

2 limes (juice)
1 lemon (juice)
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 medium red onion
2 scallions
1 pear
2 nectarines
2 sticks celery
1 tablespoon cilantro (chopped)
2 cloves garlic
4 HOT peppers
1 green apple (granny smith)
1 red apple (your choice)

Note! Feel free to use as much spicy hot peppers as you like.. do keep in mind that this is a SPICY condiment! I used a combination of Habanero, Scotch Bonnet and another pepper (don’t recall the name at the moment) from my garden. Here’s the original Caribbean version of Mother In Law I shared a while back.

The goal here is to dice everything the same size (except the garlic and peppers which I like very fine), so it’s uniform in texture when it’s served. I diced everything, but you can certainly use a food processor or grater if you like.

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Make sure you wash the fruits etc very good, since we’ll be using the skin for additional color (presentation) and texture. Remember to wear gloves when handling the hot peppers and be sure to wash your hands immediately after with soap and water. Additionally, don’t include the seeds and white membrane around the seeds if you’re concerned about the raw heat.

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I usually squeeze the lime and lemon juice in the bowl I’ll be mixing everything in, so as I dice and place it there, it will help prevent discoloration of the fruits.

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Basically all you have to do is dice (grate or food processor) everything and combine together. I used a bit of celery and green apple to give it a bit more texture and slight tartness. Usually green mangoes are used to achieve this. You may also grate in a carrot and the addition of a cucumber is always refreshing.

Taste for salt after you’ve mixed it all and adjust.

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If you find that you don’t have enough liquid from the juices to coat/cover everything, add a bit more lemon juice or vinegar. You may store this in a glass container (sealed) in the fridge for up to 5 days or so. Please allow this to marinate for about 2 hours before serving for best results. This time will be used to bring all those spicy (and sweet) flavors together.

Are you married? How spicy is your mother in law? Did you know there’s also a Daughter-in-Law? More to come.

Do you own a copy of my cookbook ?- The Vibrant Caribbean Pot 100 Traditional And Fusion recipes Vol 2

Sauces & Condiments Vegetarian

Mother In Law As A Condiment?

37 Comments on Mother In Law As A Condiment?

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My first encounter with “Mother In Law” was about 7 years ago when we had some relatives here on vacation during that summer, from Trinidad. My aunt had a huge pot of pelau bubbling in the back yard (love cooking in the outdoors during the warm months) and my other aunt who was visiting, raved that we must try her “mother in law” as a condiment with the pelau. I learned that day that “mother in law” was the name given to a sort of crunchy salsa, that’s packed with flavour and heat from extremely hot peppers. We’ve perfected the art of eating spicy foods, peppers and hot sauces in the Caribbean and this is yet another example of how creative we can get with our cuisine and word association.  So where does the name come from? (don’t quote me on this) I believe it’s because like this hot sauce/salsa, a person’s mother in law is notorious for being heated, spicy and finds a way to leave an impression on you (negative or not) without much effort.

Once you adjust the heat level on this one, you’ll find that like me, this will be your favorite “hot” condiment. I learned on that summer’s day, with a steaming plate of pelau in hand,  that I could actually love my “mother in law” 🙂

You’ll Need…

1 large carrot (diced)
1 medium onion (minced)
3 cloves garlic (minced)
4 hot peppers (I used habanero)
juice from 2 limes or lemons
1 teaspoon salt
1 medium green mango (diced)
1 caraili (bitter melon) -optional – I dislike this so I didn’t use it.
2 tablespoon white vinegar
4 leaves of shado beni (chopped fine)
fresh black pepper

Notes: I didn’t have fresh shado beni, so I opted for 3 table spoons of chopped cilantro. Normally caraili (bitter melon) is used for this recipe, but since I don’t like this vegetable I left it out. If you can’t get caraili or you’re like me and don’t like caraili, you can use a medium sized cucumber. I recommend leaving the skin on the cucumber if using this instead (for a bit of crunchy texture).

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The key here is to dice/cube everything the same size and if you’re not using a food processor, it can be a bit time consuming. I love working with my hands so I used a sharp chef’s knife. Peel and wash the carrot, then cut it into 2 main pieces, then jullien and finally dice into very small cube like pieces (see pics below)

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Wear gloves for this step – chop the hot peppers the same size as you did the carrot. For maximum heat I recommend keeping the seeds. But if you’re a wuss, do remove the seeds to control the heat.

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Now peel the mango, give it a rinse under cool water and dice the same as you did with the hot peppers and carrot. When shopping for a “green” mango (one that’s not ripe), you’re looking for one without any blemishes, very firm (hard) and with be a bit shiny and dark green or a reddish green depending on the variety you get. A ‘green’ mango will be very tart in taste and crunchy in texture.

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Add all these ingredients to a large bowl and get ready to assemble everything. I assume you’ve done the same to the onion and garlic (try to get the garlic a bit more fine). Don’t forget to chop the shado beni or cilantro as I did and dice the cucumber if you opted to use that.

In the bowl with the onion, garlic, carrot, shado beni… etc, add the salt, fresh ground black pepper, juice of the lime or lemon and vinegar. Give this a good stir, cover and allow it to marinate in the fridge for a couple hours. Obviously I’m greedy and started on mine seconds after making. The fresh scent of the lemon juice, coupled with the cilantro and hot peppers was just too alluring for me to show any sort of restraint.

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This can last for a couple weeks in the fridge if you’re wondering (glass bottle), but the longer it stays in the fridge it will have the tendency to get less spicy.

I have to ask… do you know why it’s called mother in law? Was my explanation close? BTW, I was told there’s one that’s even more spicy… guess what it’s called – Daughter In Law!

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