Trinidad Pepper Sauce Hot Hot Hot Recipes

TRINIDAD PEPPER SAUCE HOT! HOT! HOT!

Trinidad Pepper Sauce Hot! Hot! Hot! image

More heat than you can stand? Cut the recipe in half. ;-) Can be refrigerated for up too one year or can per processing instructions.

Provided by gailanng

Categories Sauces

Time 30m

Yield 8 4-ounce jars

Number Of Ingredients 11

Ingredients

7 habaneros or 7 scotch bonnet peppers
15 garlic cloves, coarsely chopped
15 scallions, cut into 1-inch pieces
1 large carrot, coarsely chopped
1 cup water
3/4 cup distilled white vinegar
1/2 cup yellow mustard
2/3 cup cilantro leaf, minced
2 tablespoons thyme leaves
2 tablespoons fresh lime juice
salt

Steps:

In a small saucepan of boiling water, blanch the chiles for 1 minute. Drain and let cool. Discard the stems.
In a blender or food processor, pulse the chiles with the garlic, scallions, carrot and water until finely chopped. Add the vinegar, mustard, cilantro, thyme and lime juice and pulse just until combined. Season with salt. Transfer the sauce to jars and refrigerate.

Nutrition Facts : Calories 211.8, Fat 10.3, SaturatedFat 0.7, Sodium 2882.2, Carbohydrate 22.5, Fiber 10.2, Sugar 5.4, Protein 12.8

HOT PEPPER SAUCE - A TRINIDADIAN STAPLE

Hot Pepper Sauce - A Trinidadian Staple image

Trinidadians LOVE their 'peppa' sauce, and this one is full of flavour and heat! Sooooo easy to make -- no cooking, just your blender to create this taste of the islands. Try using different peppers to vary the flavour and heat. Use over meats, in sandwiches and stews. Trinis use it in anything savoury!

Provided by Trini

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes

Time 30m

Yield 100

Number Of Ingredients 12

Ingredients

15 habanero peppers
1 small mango - peeled, seeded, and cut into chunks
1 onion, roughly chopped
3 green onions, roughly chopped
2 cloves garlic, roughly chopped
1 ½ cups distilled white vinegar
2 limes, juiced
2 tablespoons vegetable oil
4 tablespoons dry mustard powder
1 tablespoon salt
1 teaspoon curry powder
½ teaspoon grated lime zest

Steps:

Wearing disposable gloves, and being careful not to get any in your eyes or on your skin, roughly chop the habanero peppers. Place the habanero peppers, mango, onion, green onions, and garlic into a blender. Pour in the vinegar, lime juice, and vegetable oil, cover the blender, and pulse until the mixture is very finely chopped. Stop the blender, and add dry mustard powder, salt, curry powder, and lime zest. Blend again until the sauce is smooth. Pour into clean jars, and store in refrigerator.

Nutrition Facts : Calories 7.1 calories, Carbohydrate 0.7 g, Fat 0.4 g, Fiber 0.1 g, Protein 0.2 g, Sodium 70.1 mg, Sugar 0.4 g

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