Bertram’s Mega-Hot Trinidad Pepper Sauce (recipe)
So, you want to know how to make Trini pepper sauce? Well, buckle up, because Trinidad pepper sauce is no joke, people. This is liquid fire, forged from the flesh of the hottest scotch bonnet peppers, garlic, onions, and other assorted ingredients simmered to perfection.
I grew up watching my father craft this golden elixir year after year, with the kind of precision and pride that only a true Trini can bring to a bottle of heat.
This isn’t just any pepper sauce. It’s a legacy.
It’s the pepper sauce that sat on our dining table like a crown jewel. The one that made uncles sweat, aunties holler, and foreign friends both fear and revere. And now, I’m sharing it with you—not just the recipe, but the love, history, and culture behind it.
This is the exact method my father used to make his now-legendary pepper sauce. It’s bold, unapologetic, and packed with layers of flavour: the brightness of Scotch bonnets, the earthy depth of ginger and garlic, and that unmistakable tang from mustard and vinegar. While some Trinis like to sweeten theirs with papaya or mango, we’ve always kept it sharp and savoury. Both are valid approaches—but this one? This is home.
The recipe yields about a gallon, perfect for bottling and sharing with your favourite people. Or just hoarding for yourself—no judgement here.
I love that so many of you, through the years, enjoy it as much as we do!
Let’s Get Started!
Step 1: Gather Your Ingredients
Note: The main ingredient here—the mighty Scotch bonnet—is not for the faint of heart. But beyond the heat lies a fruity, citrusy quality that brings balance to the burn. You’ll find them in a carnival of colours, each with its own level of intensity and flavour.
Step 2: Prepare the Aromatics
Chop the ginger, garlic, and onions into manageable pieces for your blender. This is where the sauce starts to build its flavour base.
Step 3: Handle the Heat
Cut the Scotch bonnet peppers in half. Always wear gloves during this step—these beauties can cause serious irritation if they come into contact with your skin or eyes. I took this pic before Dad realised his weren’t on! lol.
Step 4: Begin the Blending Process
Start by pouring 1 cup of vinegar into your blender. Add a portion of the ginger, garlic, onions, and peppers. Blend until thick and smooth—almost too thick to blend further. That’s when you know it’s right. Dad had his gloves on now!
Step 5: Incorporate Mustard and Continue Blending
Add 3 tablespoons of mustard and another cup of vinegar. Continue blending, adding the remaining ingredients in batches. Take your time—flavour this rich is worth the patience.
Step 6: Cook the Sauce
Pour the blended mixture into a Dutch oven or large saucepan. Add the oil and salt. Bring it to a boil, then reduce to a simmer and let it cook uncovered for 10 minutes. Stir occasionally and breathe in that aroma—it’s powerful, pungent, and unmistakably Trini.
Step 7: Bottle the Sauce
Let the sauce cool slightly, then transfer it into sterilised bottles. Wipe down the rims, seal tightly, and store in a cool, dark place. Properly sealed, it will keep for months—though it rarely lasts that long in our house!
TriniGourmet’s Kitchen Faves for Making Pepper Sauce
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Take the guesswork out of making your own Trinidad Pepper Sauce with these kitchen must-haves:
Essential Ingredients:
- Scotch Bonnet Pepper Seeds Can’t find fresh Scotch bonnets where you live? Grow your own!
Blending & Cooking Tools:
High-Powered Blender (Vitamix or Ninja) You’ll need a strong motor to blend those peppers and ginger smooth.
Stainless Steel Dutch Oven For simmering your pepper sauce without fear of staining or scorching.
Glass Bottles with Lids (Hot Sauce Bottling Kit) Give your finished sauce that professional touch—also makes great gifts!
Protective Gear:
Food-Safe Gloves (Powder-Free) Trust me: you don’t want to chop Scotch bonnets with bare hands.
Kitchen Funnel Set For easy, no-mess bottling of your homemade pepper sauce.
Pro Tip: I always keep these items stocked in my pantry and kitchen. They make the whole process smoother, especially if you’re like me—short on time but big on flavour and tradition.
Bertram’s Mega-Hot Trinidad Pepper Sauce
Ingredients
- 2 1/2 lbs Scotch Bonnet peppers
- 1/2 lb ginger peeled
- 1/4 lb garlic
- 1 lb onions
- 2 litres vinegar
- 1/4 cup vegetable oil
- 2 – 3 tbsp salt to taste
- 2 cups mustard
Instructions
- Chop ginger, garlic, and onion.
- Halve the Scotch bonnets *(you may want to wear gloves for this)*
- Pour 1 cup vinegar into the blender
- Add ginger, garlic, onion, and peppers in small batches
- Blend until mixture becomes almost ‘too thick’ to blend further
- Add 3 tbsp mustard and 1 cup vinegar
- Repeat. Adding garlic, onions, peppers, mustards and vinegar in sequence until blender fills
- Pour puree into a Dutch oven and continue the blending process until all the ginger, garlic, onion, and peppers are used up.
- Add vegetable oil and salt to the pureed mixture
- Bring to a boil over high heat
- Immediately reduce heat and simmer uncovered (stirring occasionally) for 10 minutes
- Remove from heat and bottle
Notes
Tips for Success
- Protect Yourself: Always wear gloves when handling hot peppers. Your future self will thank you.
- Long-Lasting: This sauce will keep well at room temperature but lasts even longer in the fridge.
- Make It Yours: Feel free to experiment with fruit or other spices—but always taste and adjust slowly. A little goes a long way.
Serving Suggestions
This pepper sauce shines on just about everything:
- Drizzle over grilled chicken, fish, or steak
- Swirl into soups and stews for extra depth
- Mix into marinades or salad dressings
- Use as a dip for fried plantain, pholourie, or roasted veggies
Join the Pepper Sauce Community
Tried Dad’s recipe? I’d love to hear about it! Join my Discord! Share your twists, stories, or even your first time crying after too much pepper—we’ve all been there. Let’s keep this tradition alive, one bottle at a time.
Conclusion: More Than Just Heat
For me, this Trinidad Pepper Sauce recipe is so much more than a condiment. It’s a living, breathing part of my heritage—an inheritance passed down through laughter, tears, and shared meals. Every time I blend those Scotch bonnets or catch that unmistakable whiff of mustard and vinegar on the stove, I feel connected to my father, Bertram, and to the generations of Trinbagonians who’ve cooked it before us.
I remember sitting in the kitchen as a child, my legs swinging from a stool while the scent of peppers and ginger filled the air. My father moved with quiet confidence, tasting, adjusting, bottling—always with the same care and intention. He didn’t use a written recipe. He didn’t need one. It was all instinct, all love.
Now, I find myself doing the same. Following the rhythm he taught me, adding my own touches, and sharing it with the world. This sauce is bold, yes—but it’s also warm, familiar, and deeply rooted in culture. And that, to me, is the essence of Trini cooking.
Whether you’re making this for the first time or revisiting a beloved tradition, I hope it brings you joy, comfort, and maybe even a little heat-induced laughter. Because at the end of the day, that’s what food should do—it should nourish not just the body, but the soul.
Ready to Sweeten Things Up?
If you enjoyed this recipe, you’ll absolutely love what I have for you next.
Download my free eBook “7 Sweet Trini Treats” – a delicious collection of traditional desserts that will transport you straight to the islands.
It’s packed with nostalgic favourites, helpful tips, and beautiful photos to guide you every step of the way. Whether you’re a seasoned Trini cook or just starting to explore Caribbean flavours, this eBook is my gift to help you make something truly special.
Click here to download it now and bring the sweetness of Trinidad into your home.