I come from a country that lives for this fiery condiment. Pepper sauce is used in EVERYTHING!
This is NOT for the light hearted.
I use this sparingly. I am not a fan of very very hot food.
My Dad, on the other hand, must lace his food with pepper sauce regardless of how hot the food already is. I sit and watch him eat spoon by spoon, sometimes sniffing through because it's so hot. SMH
Liquid fire! Welcome to Trinidad Pepper Sauce.
What makes this pepper sauce so hot? We use scotch bonnet peppers with all the seeds blended in. Depending on how fresh the peppers are, it can be "belly burning" for the weak. If you have never had scotch bonnet before, please know it is no comparison to a jalapeno pepper. Jalapeno's heat is a baby compared to a scotch bonnet.
One time my dad ate a piece of scotch bonnet while eating. Let's just say, as much as he LOVES heat, he professed that day that he was going to die from pepper overload.
There are no set ingredients for this sauce. I have seen additions of pineapple (to make it a bit sweeter), ginger (for some tanginess) and sugar (which my dad insists makes it hotter). I have made a few adjustments myself from my dad's recipe.
This specific, very simple recipe, focuses on just bringing the heat.
This sauce can be used on anything your eating to add some heat and can be refrigerated in an airtight bottle for a year.
Chef Notes:- Handle scotch bonnets with gloves. You do NOT want to touch these then touch your face (eyes) or anything else.
- If you would prefer the sauce to not be fiery (just hot) cut peppers and take seeds out. Including the seeds ups the heat level
- Scotch bonnets come in red, green or yellow. Your sauce with take on the color of whatever colors are available to you. (I can't seem to find red in South Florida)
- When opening blender/processor with first blend, open cover for a little before putting face close to jar.
- WEAR GLOVES
Homemade Pepper Sauce
Homemade Pepper Sauce
Prep Time: 5 minutes
Cook Time: 5 minutes
Keywords: blender condiment Scotch Bonnet Pepper Caribbean
- 12 scotch bonnet peppers (red, green and yellow if possible)
- 6 cloves garlic
- 2 tsp curry powder
- 6 culantro leaves
- 1/2 tsp black pepper
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp mustard powder
- 4 - 6 oz white vinegar
Blend together peppers, garlic, culantro
Add 4 oz vinegar
Add curry powder, black pepper, salt, onion powder, mustard
Blend to consistency wanted
*For a chunkier sauce use 4 oz vinegar. For a smoother sauce use up to 6 oz vinegar)
Pour mixture into a saucepan and bring to a boil. Immediately remove from heat
Leave to cool
Store in airtight bottle
Powered by Recipage
Thanks so much for stopping by and reading my posts. It is much appreciated. Please, if you can like, share and/or pin this, especially if you enjoyed it.
Partied at: Home Matters Linky Party