Pepper Sauce

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Pepper Sauce

Recipe Background

🇹🇹 Trinidad & Tobago
Carribean

Every West Indian household has a hot sauce recipe. This is the simplest prepartion for something added to almost every dish to “bring out the flavor” in meals. I believe this is a code for telling our family members their cooking is off, but I typically look forward to trying everyones version because it is very difficult recipe to mess up. I focus on what is common, locally available, and peppers that do not give me heartburn when prepared this way. Pepper sauce can range from a finely blended vinegar condiment to a chunky salsa, this is something in between. I like to taste the flavor of the peppers going in to the mix as too many ingredients compete for flavor when it is added in small amounts.

Published on:
October 17, 2024

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🌾 Ingredients

Peppers

  • Habenero or Scotch Bonnet
  • Fresno (and/)or Jalapeno
  • Garlic

Herbs

  • Culantro
  • Cilantro

Preservatives

  • Salt
  • 0.5 Cup of Vinegar

🔪 Kitchenware

  • Blender
Prep Time: 
5
Cook Time: 
0
Recipe By:
Ravi Bajnath

🍽️ Instructions

Blend

  1. Add peppers and garlic to blender, blend until chunky.
  2. Add herbs, salt, and enough vinegar to desired consisancy, usually a cup for loose consistency.
    • Do not overblend herbs as the blade heats ingredients through friction causing the herbs to become bitter.

📦 Storage Instructions

Mason Jar

  • Typically stores up to 6 months.
  • Add vinegar when running low to continue preservation.

Recycled Bottle

  • Reuse a clean glass or plastic container that is wide enough to put a spoon in.

🤌 FAQs

Can I char my peppers or veggies?

Yes! Charring has a nice taste for a salsa-like consistency. Pepper sauce is a flavor enhancer and relies on quality ingredients.

‍

Can I use dry, smoked peppers?

Yes! Dry, smoked peppers found in a birria consomme (for example) can work by rehydrating and blending to make a chunky salsa, add vinegar to make it closer to how we it is used during meals.

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Can I use spicier peppers?

Yes! Pick your own adventure with Capsicum chinense (the habero family);

  • Ghost Peppers - Fruity taste and consistent heat levels, a good choice to add if available.
  • Scorpion - I don’t enjoy scorpion pepper in a thin vinegar sauce, I find it better blended in a thicker recipe to compensate for the garlic and herbs. That goes without saying for Pepper X.
  • Aji Dulce - these are sweet peppers and like bell peppers, have no spice to to add. Adding a couple to the mix enhances the spicy pepper’s flavor.

🔪 Affiliated Products

Blender

Food Storage Containers