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Trinidad Pepper Sauce

Trinidad and Tobago

Pepper sauce is on every table in Trinidad and Tobago. It's spooned onto doubles at the street stalls, served with roti and stirred into soups. Every cook has their own recipe.

A fiery, tangy Trini hot sauce of scotch bonnet, garlic and lime. A few drops lift doubles, roti and grilled meat.

Authentic Trinidad and Tobago Trinidad Pepper Sauce recipe
Prep
10 mins
Cook
10 mins
Difficulty
Easy
Calories
15 kcal
Serves
16
Calories are an estimate based on ingredients used

Ingredients

6scotch bonnet or wiri wiri peppers, deseeded
4garlic cloves
1 tbspyellow mustard
1 tbspwhite vinegar
2limes, juiced
1 small bunchfresh culantro or coriander
1/2 tspsalt
1/2 tspground turmeric

Method

1

Put all the ingredients in a blender and blend until smooth.

2

Simmer gently in a small pan for 5-8 minutes.

3

Cool and pour into a clean jar or bottle.

4

Keeps for 3 weeks in the fridge. Use sparingly: it is hot.

Chef's Tip

Wear gloves, and keep your face away from the blender when you open it. The fumes are strong.

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Some recipe photos courtesy of Openverse and Wikimedia Commons contributors, used under Creative Commons licenses.
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