Name: Trinidad Pepper Sauce Hot! Hot! Hot!
Prep time: 30 min
Cook time: 1 min
Total time: 30 min
Yield: 8 4-ounce jars
Cuisine: Caribbean, Trinidadian
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

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Trinidad Pepper Sauce Hot! Hot! Hot!

At a Glance

Prep: 30 minutes
Cook: 1 minute
Total: 30 minutes
Servings: 8 4-ounce jars

Dietary

Vegan
Vegetarian

Allergens

Mustard

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

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Equipment

Small saucepan, blender or food processor, jars

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

Instructions

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.

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