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RECIPE
6 INGREDIENTS6 STEPS15min

Traditional Caribbean Pepper Sauce

5.0
2 Ratings
Just about everyone on the islands swears that their pepper sauce is the best! Be it the heat, uniqueness of the ingredients used, or overall flavor. Try this recipe, but be warned that it is VERY hot!
Traditional Caribbean Pepper Sauce Recipe | SideChef
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Just about everyone on the islands swears that their pepper sauce is the best! Be it the heat, uniqueness of the ingredients used, or overall flavor. Try this recipe, but be warned that it is VERY hot!
CaribbeanPot
Using the cuisine of Trinidad and Tobago as my base, please follow me on a delicious culinary tour of the islands.
https://www.youtube.com/user/caribbeanpot
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Fulfilled by
CaribbeanPot
Using the cuisine of Trinidad and Tobago as my base, please follow me on a delicious culinary tour of the islands.
https://www.youtube.com/user/caribbeanpot
15min
Total Time
$0.90
Cost Per Serving

Ingredients

US / METRIC
Servings:
12
Serves 12
6 cups
Scotch Bonnet Peppers
or Habenero Peppers
1 tsp
1 cup
Distilled White Vinegar
1/2 cup
Chopped  Fresh Cilantro
6 cloves
1
Lime , juiced
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Nutrition Per Serving

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CALORIES
21
FAT
0.2 g
PROTEIN
1.0 g
CARBS
4.4 g

Author's Notes

If you don't have a traditional grinder, you can use a food processor to pulverize the ingredients before adding the liquids. You may want to use safety goggles when cranking and pushing down on the peppers in the event you get hit in the eye with any of the juices.

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!
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Nutrition Per Serving
Calories
21
% Daily Value*
Fat
0.2 g
0%
Saturated Fat
0.0 g
0%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
4.4 g
2%
Fiber
1.8 g
6%
Sugars
1.8 g
--
Protein
1.0 g
2%
Sodium
135.4 mg
6%
Vitamin D
--
--
Calcium
12.1 mg
1%
Iron
0.5 mg
3%
Potassium
153.9 mg
3%
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