So you want to know how to make Trini pepper sauce? Trinidad Pepper Sauce is no joke peoples. This is liquid fire, forged from the flesh of the hottest scotch bonnet peppers, garlic, onions and other assorted ingredients simmered to perfection.
This recipe is for my father’s pepper sauce, something he’s been making for… well let’s just say since before I was born
Mustard and vinegar give it a lovely sweet n sour tang, while ginger and garlic create a savoury aftertaste that will have you wishing you had sprinkled ‘just a little bit more’ on Some people add papaya and other assorted fruits for added sweetness, my father never has, still both options are equally valid.
This recipe yields around 1 Gallon of Pepper Sauce so feel free to scale down to suit your needs. Leave a little to give to a friend tho, they’ll love you for it
The main ingredient in Trinidadian Pepper Sauce is the infamous scotch bonnet pepper. This festive looking pepper comes in red, yellow, orange, and green and is well known for its heat. However, it also has a very floral quality and citric sweetness that many come to appreciate (after asking for more water the first few times that is )
The Scotch Bonnet (Capsicum chinense Jacq.) is a variety of chili pepper similar to and of the same species as the habanero. A cultivar of the habanero, it is one of the hottest peppers in the world. Found mainly in the Caribbean islands, it is named for its resemblance to a Scotsman’s bonnet. Most Scotch Bonnets have a heat rating of 150,000–325,000 Scoville Units.
These peppers are used to flavour many different dishes and cuisines worldwide. Scotch Bonnet has a flavour distinct from its Habanero cousin. This gives Jerk dishes (pork/chicken) and other Caribbean dishes their unique flavour. Scotch Bonnets are especially used in Caymanian and Jamaican cooking, though they often show up in other Caribbean recipes
This post was originally published on June 21, 2007. It has been updated once since then.
Bertie’s Mega-Hot Trinidad Pepper Sauce
Recipe By: TriniGourmet.com
Yield: 1 Gallon
2 1/2 lbs Scotch Bonnet peppers
1/2 lb ginger, peeled
1/4 lb garlic
1 lb onions
2 litres vinegar (my father uses plain white vinegar however for an unexpected twist milder flavoured vinegar variants like white wine or champagne work very well, though less economical. You can scale the recipe down to accomodate, if anything)
1/4 cup vegetable oil
2 – 3 tbsp salt (to taste)
2 cups table mustard (not powdered)
1. Chop ginger, garlic, and onion.
2. Halve the Scotch bonnets (you may want to wear gloves for this)
3. Pour 1 cup vinegar into the blender
4. Add ginger, garlic, onion, and peppers in small batches
5. Blend until mixture becomes almost ‘too thick’ to blend further
6. Add 3 tbsp mustard and 1 cup vinegar
7. Repeat. Adding garlic, onions, peppers, mustards and vinegar in sequence until blender fills
8. Pour puree into a Dutch oven and continue the blending process until all the ginger, garlic, onion, and peppers are used up.
9. Add vegetable oil and salt to the pureed mixture
10. Bring to a boil over high heat
11. Immediately reduce heat and simmer uncovered (stirring occasionally) for 10 minutes
12. Remove from heat and bottle
This recipe is an exclusive TriniGourmet original. Please do not share it or post it to your site without crediting TriniGourmet.com. A link back to our site is not necessary but always appreciated
This post was originally published June 23, 2007. It has been updated 3 times since then.