Authentic Trinidadian Lime Pepper Sauce
Trinidadians love flavour so with that in mind pepper sauce has to have a bit more depth of flavour than just blinding heat. Trinidadian Pepper Sauce is HOT but Lime Pepper Sauce brings a unique lime flavour with a lot less heat without compromising flavour. This is the way that my Grandmother used to make it. My Uncle taught me how.
| DIFFICULTY | TIME | QUANTITY |
| EASY | 15 MIN | 150 ML |
VIDEO
This recipe is scalable. To make larger quantities, simply double or triple the quantities of ingredients as required.
For convenience, quantities are listed using 3 methods: in the approximate size of the ingredients (eg: clove of garlic), in traditional cups, teaspoons and tablespoons and more accurately in grams (g) or millilitres (ml). Please visit the Measurements page in the Glossary for more information.
INGREDIENTS
- 1/4 lime (2 TBSP OR 16g) Lime
- 1/2 pepper (2 TBSP OR 7g) Hot Pepper (Scotch Bonnet)
- 1/2 pepper (1 TSP OR 4g) Pimento
- 1 garlic clove (1 TBSP OR 7g) Garlic
- (1 TBSP OR 10g) Carrot
- 2 limes (8 TSP OR 40ml) Lime Juice
- (16 TSP OR 80ml) White Vinegar
- (1/2 TSP OR 5g) Kosher Salt
- (1 CUP OR 250ml) Boiling Water
DIRECTIONS
- Slice the 1/4 lime and then place into one cup of boiling boiling water for one minute and slowly stir.
- Remove the 1/4 lime from the boiling water and place into a jar.
- Squeeze the whole limes to extract juice.
- Finely dice the rest of ingredients.
- Place all ingredients into the jar with the lime and stir to dissolve the salt and mix the ingredients.
- Store in refrigerator. Can last for at least 2 weeks (can last longer).