Sunday, March 6, 2011

Trinidadian Hot Pepper Sauce

This is the homemade pepper sauce I mentioned in the previous post.

Blended habanero peppers, shadow benny, onions, lime, apple cider vinegar, mustard, olive oil, sea salt and garlic (optional). I choose to leave the garlic out (per Dr. Sebi) and it still always tastes amazing. Super hot, super flavorful!

This is a staple in Caribbean cuisine. For those that don't know, a little of this stuff goes a loooong way. A bottle like this can last for a while cause all you need is about a 1/4 teaspoon or so per dish (to your taste).

Note that you're not supposed to use metal spoons when scooping out servings. I can think of a few reasons why (spoilage, oxidation, corrosion etc.) but mainly it's something the elders always told us growing up. Best to use a wooden one if possible. 

Enjoy :)


  1. I use a similar sauce... chow chow. I guess no matter where the ships landed we brought our own flavor

  2. @Serenity, Nice! I'm familiar with chow chow. We use it too. Also make mango chow which is the same as what I did in the post before this one.

    @Vegan Earth, here's a post I did that breaks it down:

  3. Love pepper sauce. I make various varieties as well. Best taste comes when you can grow the scotch bonnets or habaneros yourself.

    Thanks for this,


  4. I made pepper
    sauce with something resembling shadow benie the leaves look exactly like shadow benie do you know if it could be poisionous

  5. @Ensayn1, I agree 100%!! @Pnelopem, I don't know! That's a tough one! Many novices refer to Newcomb's Guide to Wildflowers, it's an index of many wild herbs. But always better to be safe than sorry!