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If it's one thing Trinidad cuisine is known for is its heat and spice factor. When cooking Trini food, Scotch Bonnet peppers are often a common ingredient as part of the dish and as a condiment in the form of hot sauce, although to locals, it's called Peppa Sauce. In this recipe, we will show you how to make Trinidad Hot Sauce. While the main ingredient is Scotch Bonnet peppers, we like to flavor the sauce with some local herbs and seasonings for a harmonious mixture of heat, spice, and flavor. We believe this will become a household favorite for friends and family that can complement any snack or dish you like.
- 150 grams Scotch bonnet peppers
- 3 Seasoning peppers
- 3 cloves Garlic
- 3 large Chadon Beni
- 2 teaspoons Ginger
- 1 teaspoon Salt
- 1 teaspoon Brown Sugar
- 200 ml Vinegar
- 200 ml Lime Juice
- 2 teaspoons Mustard Powder
- 1 teaspoon Onion Powder
Sauce Thickness Recommendations
Protect your hands by using gloves to prepare the scotch bonnet peppers, then cut and remove the seeds; however, you can keep the seeds if you want a boiling sauce.
Place the seasoning peppers, garlic, chadon beni, and ginger into the processor or blender and slowly pulse until the ingredients are minced.
Add the salt, sugar, vinegar, and lime juice, then process or liquefy to your desired consistency.
Store the sauce in a sterilized jar or bottle and store it in a cool place in the fridge. The sauce will keep for 4-6 months and only be used with a plastic or wooden spoon when removed from jars to stay fresh.
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