Trinidad Pepper Sauce Hot! Hot! Hot!

Submitted by gailanng

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

 

• Ready In: 30mins
• Ingredients: 11
• Yields: 8 4-ounce 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
• 236.59 ml water
• 177.44 ml distilled white vinegar
• 118.29 ml yellow mustard
• 157.80 ml cilantro leaf, minced
• 29.58 ml thyme leaves
• 29.58 ml fresh lime juice
• salt

directions

1. In a small saucepan of boiling water, blanch the chiles for 1 minute. Drain and let cool. Discard the stems.
2. 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.