Cooking Instructions
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Step 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”.
Step 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.
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