Trinidad Pepper Sauce Hot! Hot! Hot!
- 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
- 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
directions
- 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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RECIPE SUBMITTED BY
gailanng
United States
I'm just me, mother, grandmother...friend to many and a Louisianian. My Cajun and French Quarter Italian descent afforded me exposure to some of the best of foods. My passions are my family, decorating, cooking and gardening. Those very passions push me into constant awareness with always looking for something new to delight the senses, thus my favorite idiom...Inspire me, puuuullllllleeeeeeease! ...and I mean it, too. God Bless America!