Authentic Trinidadian 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. Here is my Grandmother’s recipe that my Father taught me.
| 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
- 2 peppers (5 TBSP OR 30g) Hot Pepper (Scotch Bonnet)
- 1 pepper (1 TBSP OR 8g) Pimento
- 2 garlic cloves (1 TBSP OR 10g) Garlic
- (2 TBSP OR 17g) Carrot
- (2 TBSP OR 24g) Green (unripened) Papaya
- 1/2 lime (4 TSP OR 20ml) Lime Juice
- (8 TSP OR 40ml) White Vinegar
- (1/2 TSP OR 5g) Kosher Salt
DIRECTIONS
- Squeeze limes to extract juice.
- Roughly chop the rest of ingredients.
- Place all ingredients except salt into blender and blend until smooth. (Blend for about 30 seconds with pulses lasting for about 5 seconds).
- Pour into jar, add salt and then stir to mix the salt (about 5 seconds).
- Store in refrigerator. Can last for at least 2 weeks (can last longer).