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!
