Trini Pepper Sauce
This Trini pepper sauce is spicy and tasty. It’s perfect for making food hot and flavourful.
Servings: 24 tablespoons
Calories: 6kcal
Ingredients
- 15 scotch bonnet peppers (assorted colours)
- 12 chadon beni (culantro) leaves
- 1 head of garlic (10 to 12 cloves)
- ½ thumb of ginger (about 1 inch)
- Juice of 1 lime
- 1 tbsp dry mustard
- 2 tsp salt
- 1 cup white vinegar (at least 5% acidity)
Instructions
- Wash the chadon beni (culantro) leaves. Place the leaves on a cutting board and use a kitchen knife to roughly chop them.
- Peel and wash the garlic and ginger.
- Set the chadon beni, garlic, and ginger aside on a plate.
- Wearing food safe nitrile gloves, wash the scotch bonnet peppers under running water. Place the peppers on a cutting board and use the kitchen knife to cut off the ends of the peppers.
- Pour the scotch bonnet peppers, chadon beni, garlic, ginger, vinegar, and lime juice into a blender and blend until smooth or a little bit coarse, if you prefer.
- Add the mustard and salt to the mixture and blend to mix everything together.
- Pour the pepper sauce into a clean, sterile glass container (see the notes above for how to sterilize jars for canning).
- Store the pepper sauce and use as needed (see the notes above for how to store pepper sauce).
Nutrition
Calories: 6kcal | Carbohydrates: 1g | Protein: 0.2g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.05g | Monounsaturated Fat: 0.1g | Sodium: 1mg | Potassium: 29mg | Fiber: 0.2g | Sugar: 0.4g | Vitamin A: 127IU | Vitamin C: 9mg | Calcium: 3mg | Iron: 0.1mg