Traditional Caribbean Pepper Sauce

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!

Total Time

15min

5.0

5 Ratings

Author: CaribbeanPot

Servings:

Ingredients

•

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

•

Lime , juiced

Cooking Instructions

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.

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.

Adjust coarseness based on your preferences.

Continue grinding until everything has been passed through.

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

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!

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.

Nutrition Per Serving

CALORIES

FAT

0.2 g

PROTEIN

0.9 g

CARBS

3.7 g