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authentic recipe for Aruba siboya tempera

Siboyo Tempera Aruba Recipe

An Aruban marinated onion and hot pepper sauce ideal for topping fresh fish, chicken or grilled meats.
Course Sauce
Cuisine Aruba
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 50 minutes
Servings 8 servings
Calories 10kcal
Author Chef Annelotte Ellis


  • 1 1/2 cup water
  • 5 Tbsp white vinegar
  • 1 Tbsp sugar or less to taste
  • 2 large red or white onion
  • 1 Madame Jeanette hot pepper or Scotch Bonnet
  • 1 clove garlic
  • 1 tsp salt and pepper to taste


  • Peel and slice onions very thinly
  • Crush clove of garlic
  • Remove seeds and slice Madame Jeanette pepper crosswide ( wear gloves)
  • Mix water, vinegar and sugar in saucepan and heat to boiling, stirring to dissolve sugar
  • Remove water mixture from heat and pour into glass bowl
  • Add sliced onions, garlic and hot pepper to water
  • Cool in refrigerator


  • Always wear rubber gloves when handling hot peppers 
  • Use red or white onions ( or a mixture of both) but not yellow onion as the flavour is too sharp  
  • Yield 2 cups


Calories: 10kcal | Carbohydrates: 2g | Sodium: 293mg | Potassium: 18mg | Sugar: 1g | Vitamin A: 55IU | Vitamin C: 8.2mg | Calcium: 1mg | Iron: 0.1mg