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.
Red Bird's Eye Chili Pepper
Scotch Bonnet Peppers
Distilled White Vinegar
or 3 Tbsp Cilantro, chopped
Scotch Bonnet Peppers (5)
Scallions (1 bunch)
Fresh Parsley (2 Tbsp)
Culantro Leaves (2)
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)
in a food processor or blender and “pulse”.
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.
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
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