Cooking Instructions
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Step 1
Wash the Scotch Bonnet Pepper (6 cup) and trim off the stems. Give the peppers, Garlic (6 clove) 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 teaspoon), 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!
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