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!
Provided by: CaribbeanPot
Categories: Vegan Vegetarian Paleo Whole30 Pescatarian Sauces and Dressing Spreads and Dips Easy Quick Dairy-Free Shellfish-Free No-Cook Spicy Weekend Project Gluten-Free Egg-Free Soy-Free Food Processor Fish-Free Fridge Peanut-Free Tree Nut-Free Grain-Free Sugar-Free Tomato-Free
Time: 0 min
Yield: 12 servings
Number Of Ingredients: 6
Reviews:
Ingredients:
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 |
Steps:
| 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! |