Do you have the constitution that can handle Caribbean hot pepper sauce? I certainly haven’t!
When I was growing up in Trinidad, my dad added a dollop on his plate with almost every meal. It’s like the tomato ketchup of the Caribbean! It’s a de rigueur accompaniment with most (West Indian) Indian dishes such as roti, buss up shut, doubles and pholourie as well as pelau (Google for the recipes!) and fried chicken (see Royal Castle below).
I saw a couple of bags of Scotch bonnet peppers on the discount table in Morrisons – 19p per bag, with 3 or 4 to a bag. I can’t resist a bargain and this type of chilli isn’t always available.
Even though I’m a lightweight and don’t much like pepper sauce, Justin has acquired the taste. My sister even brought a bottle of the famous Royal Castle hot sauce back for him on her last trip back.
It takes a mere 5 minutes to make, but leave it in its jar for at least a week before you use it to allow the flavours to infuse and develop. But beware, it’s VERY hot so you only need the tiniest amount to get a massive kick!
Caribbean hot pepper sauce
Ingredients
- 9 Scotch bonnet peppers
- 4 cloves garlic I used one mini bulb of Italian Malvi Cervati garlic that comes in a woven basket from Lidl
- 60 ml / 2 fl oz / ¼ cup distilled malt vinegar
- 1 tsp mustard powder
- 1 tsp salt
Instructions
- Remove only the stalks from the peppers
- Put all the ingredients into a mini food processor and pulse for about 10 seconds
- Decant into small, sterilised glass jars
- That's it!
