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!



Prep Time

02 mins

Cook Time

0:10 hours

Total Time

0:38 hours

6 cup Scotch Bonnet Pepper
1 teaspoon Sea Salt
1 cup Distilled White Vinegar
1/2 cup Fresh Cilantro
6 clove Garlic
1 Lime
Wash the Scotch Bonnet Pepper (6 cup) and trim off the stems. Give the peppers, Garlic (6 clove) 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 teaspoon), 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!