Homemade Pepper Sauce

Homemade Pepper Sauce is a staple in many Trinbagonian households. 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.

This is recipe is my take on a Trini pepper sauce that I made for Joe Hattab on his visit to T&T.

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.

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