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Pepper is synonymous with Trinidad & Tobago cuisine. Whether you’re chopping it up scotch bonnet peppers for mango chow, lacing a doubles with some roast pepper sauce or placing a whole “seven pot” pepper in the pot to bubble down, spice is just part of who we are as a people.

Homemade Pepper Sauce

This homemade pepper sauce recipe won't burn your face off but it's sure to make your taste buds tingle. It is the perfect balance of fruity and spicy with a hint of citrus notes, combined with amazing flavor from using lots of garlic and fresh shadon beni aka culantro.

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Course: condiment, sauce

Cuisine: Caribbean

Author: baidawi

Ingredients

60 yellow pimentos stems removed
6 yellow scotch bonnet peppers stems removed
20 cloves garlic
4 bundles shadon beni roughly chopped
1/2 cup lime juice
1/4 cup white vinegar
1/2 cup olive oil
1/2 tsp salt

Instructions

Add pimentos, scotch bonnet, shadon beni, garlic, salt, lime juice and vinegar into a blender and blend until smooth on high speed.
Reduce blender speed to low then stream in olive oil. Blend for approximately 45 seconds.
Transfer to sterilized glass jars or bottles.
Allow to sit at room temperature for 24 hours then refrigerate for regular usage.

Video

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Homemade Pepper Sauce