A classic pepper sauce that's a bit more chunky in texture than typical Caribbean pepper sauces. With a distinct garlic base and flavored with the juice of a lemon and fresh herbs, you'll find that this pepper sauce not only spicy, but quite tasty as well.
Total Time
15min
0.0
0 Ratings
Author: CaribbeanPot
Servings:
12
Ingredients
•
18
Red Bird's Eye Chili Pepper
•
5
Scotch Bonnet Peppers
•
6
cloves
Garlic
•
2
Tbsp
Chopped
Fresh Parsley
•
1
bunch
Scallions
•
1
cup
Distilled White Vinegar
•
3/4
tsp
Salt
•
1/4
tsp
Granulated Sugar
•
2
Culantro Leaves
or 3 Tbsp Cilantro, chopped
•
1
Lemon
, juiced
or Lime
•
1
Shallot
Cooking Instructions
1.
Give the Scotch Bonnet Peppers (5), Scallions (1 bunch), Fresh Parsley (2 Tbsp), Culantro Leaves (2), Shallot (1) a rough chop, then place those ingredients along with the Red Bird's Eye Chili Pepper (18), Garlic (6 cloves), Distilled White Vinegar (1 cup), Salt (3/4 tsp), Granulated Sugar (1/4 tsp), and Lemon (1) in a food processor or blender and “pulse”.
2.
The vinegar and lime juice will act as a preservative for this pepper sauce, so it’s ok to store it in a clean glass jar on your kitchen counter. But for a longer shelf-life, you can store it in the fridge.
Author's Notes
Remember to wear gloves when handling such hot peppers and do remember to wash your hands immediately after with soap and water.
Nutrition Per Serving
CALORIES
21
FAT
0.1 g
PROTEIN
0.9 g
CARBS
4.6 g
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