Trinidadian Pepper Sauce
Prep 30 min Total 168 hr
Trinidadian Pepper Sauce - kvalifood.com
Trinidadian pepper sauce is raw and herb-driven, built around chadon beni (culantro), scotch bonnets, garlic, and vinegar. Do not cook this sauce – keeping it raw preserves the bright herbal flavor.
Use it as a table condiment with doubles, roti, pelau, fried bake and shark, or any dish that needs sharp heat.
Makes ca. 350 ml
Ingredients
- 15 scotch bonnet peppers, stemmed (ca. 120 g)
- 10-12 chadon beni (culantro) leaves, roughly chopped (ca. 20 g)
- 1 head garlic, cloves peeled (ca. 50 g)
- 1 small piece fresh ginger, peeled (ca. 5 g)
- 1 tbsp dry mustard powder
- 240 ml white vinegar (at least 5% acidity)
- 1 lime, juiced (ca. 30 ml)
- 2 tsp salt
Directions
Wearing gloves, stem the peppers. Chop chadon beni. Peel garlic and ginger.
Blend peppers, chadon beni, garlic, ginger, vinegar, and lime juice until smooth or slightly coarse.
Add mustard and salt. Blend briefly to combine.
Pour into a sterilized jar. Keeps several weeks refrigerated.
Notes
- Chadon beni (culantro) is essential. Do not cook this sauce.
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