Comments on: Bertie’s Mega-Hot Trinidad Pepper Sauce (recipe) http://www.trinigourmet.com/index.php/berties-mega-hot-trinidad-pepper-sauce-recipe/ "Sweet Han' Fuh So!" Award-winning food blog. Let me add a dash of Caribbean Glam to your table! Sun, 05 Feb 2012 19:57:13 +0000 hourly 1 http://wordpress.org/?v=3.2.1 By: Sarina - Trinigourmet http://www.trinigourmet.com/index.php/berties-mega-hot-trinidad-pepper-sauce-recipe/comment-page-3/#comment-16977 Sarina - Trinigourmet Sat, 28 Aug 2010 07:23:57 +0000 http://www.trinigourmet.com/index.php/berties-mega-hot-trinidad-pepper-sauce-recipe/#comment-16977 Glad to hear Bonnie :) it always gives my dad a thrill to hear that people are enjoying his recipe! Glad to hear Bonnie :) it always gives my dad a thrill to hear that people are enjoying his recipe!

]]> By: Sarina - Trinigourmet http://www.trinigourmet.com/index.php/berties-mega-hot-trinidad-pepper-sauce-recipe/comment-page-3/#comment-21952 Sarina - Trinigourmet Sat, 28 Aug 2010 07:23:00 +0000 http://www.trinigourmet.com/index.php/berties-mega-hot-trinidad-pepper-sauce-recipe/#comment-21952 Glad to hear Bonnie :) it always gives my dad a thrill to hear that people are enjoying his recipe! Glad to hear Bonnie :) it always gives my dad a thrill to hear that people are enjoying his recipe!

]]> By: Ask4bonnie http://www.trinigourmet.com/index.php/berties-mega-hot-trinidad-pepper-sauce-recipe/comment-page-3/#comment-16974 Ask4bonnie Sat, 28 Aug 2010 03:43:35 +0000 http://www.trinigourmet.com/index.php/berties-mega-hot-trinidad-pepper-sauce-recipe/#comment-16974 I made some of the sauce about a year ago, canned it, gave away a ton, and still have some! most folks really like it! A great find! I made some of the sauce about a year ago, canned it, gave away a ton, and still have some! most folks really like it! A great find!

]]> By: Linbx http://www.trinigourmet.com/index.php/berties-mega-hot-trinidad-pepper-sauce-recipe/comment-page-3/#comment-16882 Linbx Mon, 09 Aug 2010 02:24:30 +0000 http://www.trinigourmet.com/index.php/berties-mega-hot-trinidad-pepper-sauce-recipe/#comment-16882 Several years ago we enjoyed the scotch bonnet pepper sauces when in Jamaica; brought several home to enjoy. Last week we were visiting in Red Rocks, Colorado and tried their garlic and scotch bonnet hot sauce, omg!! Brought some home where we were actually growing plants for the first time. I can't waitto try your pepper sauce reciepe.<br><br>Would you please send a jerk chicken or pork recipe to go along with the sauce??<br><br>Many thanks for sharing! Several years ago we enjoyed the scotch bonnet pepper sauces when in Jamaica; brought several home to enjoy. Last week we were visiting in Red Rocks, Colorado and tried their garlic and scotch bonnet hot sauce, omg!! Brought some home where we were actually growing plants for the first time. I can't waitto try your pepper sauce reciepe.

Would you please send a jerk chicken or pork recipe to go along with the sauce??

Many thanks for sharing!

]]> By: peppersauceNumber5 http://www.trinigourmet.com/index.php/berties-mega-hot-trinidad-pepper-sauce-recipe/comment-page-3/#comment-16758 peppersauceNumber5 Sun, 18 Jul 2010 20:34:27 +0000 http://www.trinigourmet.com/index.php/berties-mega-hot-trinidad-pepper-sauce-recipe/#comment-16758 rings are nice but onions tend to encourage suplhurous bacterial growth hence old ppl say it causes spolilage of the pepper sauce as well as the added sugar encourages their growth.... btw heat is good for bringing out the flavours and also killling bacteria off too lol try a roast pepper as compared to regular pepper or for those who can get it... a simple jalapeno..... try half raw and then roast the other half of the same pepper till it softens and see how hot it gets this is why ppl 'sun out' their sauces cos sunlight inhibits bacterial growth and heat changes the food too tabasco sauce is fermented in oak they claim cos most metals cause redox reactions with the acidic pepper sauce acid + base(metal) = metal salt + water eg Hydrochloric acid + sodium = sodium chloride aka table salt rings are nice but onions tend to encourage suplhurous bacterial growth hence old ppl say it causes spolilage of the pepper sauce as well as the added sugar encourages their growth….

btw heat is good for bringing out the flavours and also killling bacteria off too

lol try a roast pepper as compared to regular pepper

or for those who can get it… a simple jalapeno….. try half raw and then roast the other half of the same pepper till it softens and see how hot it gets

this is why ppl 'sun out' their sauces cos sunlight inhibits bacterial growth and heat changes the food too

tabasco sauce is fermented in oak they claim cos most metals cause redox reactions with the acidic pepper sauce acid + base(metal) = metal salt + water
eg Hydrochloric acid + sodium = sodium chloride aka table salt

]]> By: peppersauceNumber5 http://www.trinigourmet.com/index.php/berties-mega-hot-trinidad-pepper-sauce-recipe/comment-page-3/#comment-20136 peppersauceNumber5 Sun, 18 Jul 2010 20:34:00 +0000 http://www.trinigourmet.com/index.php/berties-mega-hot-trinidad-pepper-sauce-recipe/#comment-20136 rings are nice but onions tend to encourage suplhurous bacterial growth hence old ppl say it causes spolilage of the pepper sauce as well as the added sugar encourages their growth.... btw heat is good for bringing out the flavours and also killling bacteria off too lol try a roast pepper as compared to regular pepper or for those who can get it... a simple jalapeno..... try half raw and then roast the other half of the same pepper till it softens and see how hot it gets this is why ppl 'sun out' their sauces cos sunlight inhibits bacterial growth and heat changes the food too tabasco sauce is fermented in oak they claim cos most metals cause redox reactions with the acidic pepper sauce acid + base(metal) = metal salt + water eg Hydrochloric acid + sodium = sodium chloride aka table salt rings are nice but onions tend to encourage suplhurous bacterial growth hence old ppl say it causes spolilage of the pepper sauce as well as the added sugar encourages their growth….

btw heat is good for bringing out the flavours and also killling bacteria off too

lol try a roast pepper as compared to regular pepper

or for those who can get it… a simple jalapeno….. try half raw and then roast the other half of the same pepper till it softens and see how hot it gets

this is why ppl 'sun out' their sauces cos sunlight inhibits bacterial growth and heat changes the food too

tabasco sauce is fermented in oak they claim cos most metals cause redox reactions with the acidic pepper sauce acid + base(metal) = metal salt + water
eg Hydrochloric acid + sodium = sodium chloride aka table salt

]]> By: peppersauceNumber5 http://www.trinigourmet.com/index.php/berties-mega-hot-trinidad-pepper-sauce-recipe/comment-page-3/#comment-16757 peppersauceNumber5 Sun, 18 Jul 2010 20:33:58 +0000 http://www.trinigourmet.com/index.php/berties-mega-hot-trinidad-pepper-sauce-recipe/#comment-16757 The longer the pepper sace takes to ferment the better or longer it lasts.. common chemistry lol the other stuff e.g the sugars and the ethanols which get oxodized to ethanoic acid eventually especially in the presence of vinegar aka acetic acid in trini...lol...... it also dependson what 'vintage taste/aroma/flavour u looking for... e.g. i have a bottle of pepper sauce i keep refrigerated as a master stock just pure pepper salt and vinegar...and when ready just add a lil extra vinegar and keep outside in a serving bottle which usually empties ina month during this time, complex redox reactions change the composition and flavour of it.... there are some pepper sauces i know outside in jus vinegar for more than a year... the other flavou The longer the pepper sace takes to ferment the better or longer it lasts.. common chemistry lol the other stuff e.g the sugars and the ethanols which get oxodized to ethanoic acid eventually especially in the presence of vinegar aka acetic acid in trini…lol…… it also dependson what 'vintage taste/aroma/flavour u looking for… e.g. i have a bottle of pepper sauce i keep refrigerated as a master stock just pure pepper salt and vinegar…and when ready just add a lil extra vinegar and keep outside in a serving bottle which usually empties ina month during this time, complex redox reactions change the composition and flavour of it…. there are some pepper sauces i know outside in jus vinegar for more than a year… the other flavou

]]> By: peppersauceNumber5 http://www.trinigourmet.com/index.php/berties-mega-hot-trinidad-pepper-sauce-recipe/comment-page-3/#comment-20135 peppersauceNumber5 Sun, 18 Jul 2010 20:33:00 +0000 http://www.trinigourmet.com/index.php/berties-mega-hot-trinidad-pepper-sauce-recipe/#comment-20135 The longer the pepper sace takes to ferment the better or longer it lasts.. common chemistry lol the other stuff e.g the sugars and the ethanols which get oxodized to ethanoic acid eventually especially in the presence of vinegar aka acetic acid in trini...lol...... it also dependson what 'vintage taste/aroma/flavour u looking for... e.g. i have a bottle of pepper sauce i keep refrigerated as a master stock just pure pepper salt and vinegar...and when ready just add a lil extra vinegar and keep outside in a serving bottle which usually empties ina month during this time, complex redox reactions change the composition and flavour of it.... there are some pepper sauces i know outside in jus vinegar for more than a year... the other flavou The longer the pepper sace takes to ferment the better or longer it lasts.. common chemistry lol the other stuff e.g the sugars and the ethanols which get oxodized to ethanoic acid eventually especially in the presence of vinegar aka acetic acid in trini…lol…… it also dependson what 'vintage taste/aroma/flavour u looking for… e.g. i have a bottle of pepper sauce i keep refrigerated as a master stock just pure pepper salt and vinegar…and when ready just add a lil extra vinegar and keep outside in a serving bottle which usually empties ina month during this time, complex redox reactions change the composition and flavour of it…. there are some pepper sauces i know outside in jus vinegar for more than a year… the other flavou

]]> By: Louise Gadoury http://www.trinigourmet.com/index.php/berties-mega-hot-trinidad-pepper-sauce-recipe/comment-page-3/#comment-16656 Louise Gadoury Tue, 29 Jun 2010 15:57:04 +0000 http://www.trinigourmet.com/index.php/berties-mega-hot-trinidad-pepper-sauce-recipe/#comment-16656 Okay so I made this sauce in January and gave it away in little bottles as gifts -- people LOVED this sauce. I made a few different kinds, but this was by far the most popular. It was a bit too hot for me in the beginning, but tasted so good that I started slow and now I put it on everything! Sarina -- thank you! I'm making a double gallon batch next week to give away at my birthday party. This sauce has now become a tradition in my circles.... thank you so much for sharing this recipe. Okay so I made this sauce in January and gave it away in little bottles as gifts — people LOVED this sauce. I made a few different kinds, but this was by far the most popular. It was a bit too hot for me in the beginning, but tasted so good that I started slow and now I put it on everything! Sarina — thank you! I'm making a double gallon batch next week to give away at my birthday party. This sauce has now become a tradition in my circles…. thank you so much for sharing this recipe.

]]> By: Louise Gadoury http://www.trinigourmet.com/index.php/berties-mega-hot-trinidad-pepper-sauce-recipe/comment-page-3/#comment-20134 Louise Gadoury Tue, 29 Jun 2010 15:57:00 +0000 http://www.trinigourmet.com/index.php/berties-mega-hot-trinidad-pepper-sauce-recipe/#comment-20134 Okay so I made this sauce in January and gave it away in little bottles as gifts -- people LOVED this sauce. I made a few different kinds, but this was by far the most popular. It was a bit too hot for me in the beginning, but tasted so good that I started slow and now I put it on everything! Sarina -- thank you! I'm making a double gallon batch next week to give away at my birthday party. This sauce has now become a tradition in my circles.... thank you so much for sharing this recipe. Okay so I made this sauce in January and gave it away in little bottles as gifts — people LOVED this sauce. I made a few different kinds, but this was by far the most popular. It was a bit too hot for me in the beginning, but tasted so good that I started slow and now I put it on everything! Sarina — thank you! I'm making a double gallon batch next week to give away at my birthday party. This sauce has now become a tradition in my circles…. thank you so much for sharing this recipe.

]]>