Trinidad Scotch Bonnet Pepper Sauce Recipes

TRINI PEPPER SAUCE

Steps:

• Wash peppers and set aside. Clean garlic cloves and chop the chadon beni. Using about 1 cup of vinegar blend the garlic and chadon beni. Pour out in a bowl and set aside.
• Blend the peppers in 1 cup of vinegar. (Caution: use a spoon when handling the peppers).
• Pour out the blended pepper into the bowl and add salt and mustard. Mix thoroughly. Place in a bottle and store in a cool place.

SCOTCH BONNET HOT SAUCE

Steps:

• In a large sauce pan over medium-high heat, combine oil, peppers, garlic, onion, and salt; cook for 5 minutes, stirring frequently.
• Pour in water, and cook for 20 minutes, or until the ingredients are soft. Stir frequently. Remove from heat, and allow mixture to cool to room temperature.
• Transfer the mixture to a blender, and puree until smooth. Pour in vinegar and sugar; blend until mixed. Keep refrigerated .

HOT PEPPER SAUCE - A TRINIDADIAN STAPLE

Steps:

• Wearing disposable gloves, and being careful not to get any in your eyes or on your skin, roughly chop the habanero peppers. Place the habanero peppers, mango, onion, green onions, and garlic into a blender. Pour in the vinegar, lime juice, and vegetable oil, cover the blender, and pulse until the mixture is very finely chopped. Stop the blender, and add dry mustard powder, salt, curry powder, and lime zest. Blend again until the sauce is smooth. Pour into clean jars, and store in refrigerator.

TRINIDAD SCOTCH BONNET PEPPER SAUCE

Steps:

• Puree the papaya, Peppters, onions. garlic, lime rind, and lime juice in a food processor or blender.
• Transfer to a medium saucepan nad stir in the vinegar, salt, and mustard.
• Simmer the mixture over low heat for (20) minutes, stirring ossasionally.
• Bottle the sauce in hot sterilizied jars.

TRINIDAD PEPPER SAUCE HOT! HOT! HOT!

Steps:

• In a small saucepan of boiling water, blanch the chiles for 1 minute. Drain and let cool. Discard the stems.
• In a blender or food processor, pulse the chiles with the garlic, scallions, carrot and water until finely chopped. Add the vinegar, mustard, cilantro, thyme and lime juice and pulse just until combined. Season with salt. Transfer the sauce to jars and refrigerate.