Authentic Trinidadian Mother-in-law Pepper Sauce
I don’t know why this pepper sauce is called “mother-in-law.” It’s a freshly prepared pepper sauce and similar to “pico de gallo” in Mexican cuisine. This is the basic recipe that my Grandmother used to make but it’s common for additional ingredients such as morai (trinidadian radish) to be added.
| DIFFICULTY | TIME | QUANTITY |
| EASY | 15 MIN | 120 g |
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
- 2 leaves (1 TBSP or 3g) Chandon Beni (bandhaniya)
- 1 1/2 pepper (4 TBSP OR 21g) Hot Pepper (Scotch Bonnet)
- 1 pepper (2 TBSP OR 8g) Pimento
- 1/3 Onion (3 TBSP OR 30g) Garlic
- 1 garlic clove (1 TBSP OR 7g) Garlic
- (3 TBSP OR 30g) Carrot
- 1 lime (4 TSP OR 20ml) Lime Juice
- (1/2 TSP OR 5g) Kosher Salt
DIRECTIONS
- Squeeze the whole lime to extract juice.
- Finely dice the rest of ingredients.
- Combine all ingredients and stir.
- Serve immediately. Store in refrigerator. Can last for at least 2-3 days.