Traditional Caribbean Pepper Sauce

Ingredients

Servings

12 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

6 cups

Scotch Bonnet Peppers

or Habenero Peppers

1 tsp

Sea Salt

1 cup

Distilled White Vinegar

1/2 cup

Chopped Fresh Cilantro

6 cloves

Garlic

1

Lime , juiced

Cooking Instructions

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Step 1

Wash the Scotch Bonnet Peppers (6 cups) and trim off the stems. Give the peppers, Garlic (6 cloves) and Fresh Cilantro (1/2 cup) a rough chop.

Step 2

Place a deep bowl under the area where the ground peppers will fall, then start adding a mixture of the garlic, peppers and chopped cilantro into the mill and start cranking. Keep a wooden spoon handy as you may have to press down on everything for it to work through the mill.

Step 3

Adjust coarseness based on your preferences.

Step 4

Continue grinding until everything has been passed through.

Step 5

Finally mix in the Distilled White Vinegar (1 cup) , Sea Salt (1 tsp) , and juice from the Lime (1) with the ground peppers.

Step 6

Since vinegar was used, this pepper sauce can remain on your kitchen counter as the vinegar will act as a preservative. For longer shelf life, you can certainly keep it in the fridge. Enjoy!