Trini Hot Pepper Sauce is a traditional Trinidadian (from Trinidad and Tobago) recipe for a classic hot pepper sauce made with hot chillies, herbs, garlic, papaya and bitter lemon in a vinegar and lime base. The full recipe is presented here and I hope you enjoy this classic Trinidadian version of: Trini Hot Pepper Sauce.
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I'm a big fan of hot pepper sauces, having been introduced to them by a Trinidadian friend over 30 years ago now. This recipe is Trinidadian in origin, which the wife of a good Trinidadian friend showed me how to prepare.
Ingredients:
25 hot chillies (scotch bonnet or habanero), stems removed and coarsely chopped
1 tsp sea salt
375ml vinegar
1 tsp ground allspice
1 tbsp fresh ginger, grated
10 leaves of Shado Beni (culantro)
10g coriander (leaves and stems), coarsely chopped
6 garlic cloves, peeled
1/4 small green papaya, peeled and coarsely chopped
1 small bitter melon (caraili), coarsely chopped (no need to peel, but remove any seeds)
1 lemon or 2 ripe limes (finely grate the zest, remove the bitter pith then chop the flesh, removing any seeds)
Juice of 4 limes
8 pimento (seasoning) peppers, stems removed and coarsely chopped
1 carrot (optional, but it adds sweetness and helps balance the heat from the chillies), scraped and chopped
Method:
Typically I don't de-seed or remove the membranes from the chillies as I like the heat. If you want a thinner pouring-style sauce then add more vinegar than indicated in the ingredients list until you attain your desired consistency.
Making this is simplicity itself, no cooking required. Simply combine all the ingredients (prepared as indicated in the ingredients list) in a blender. Process until smooth (adding more vinegar as desired to attain your desired consistency).
Once smooth pour into washed and sterilized bottles or jars then seal with vinegar-proof lids. The use of vinegar means that this sauce will be fine outside the refrigerator until opened. But you can store in the refrigerator if you want and definitely store in the refrigerator until opened.
Bear in mind that by placing it in the refrigerator, it will loose some of it’s heat.
This recipe is very similar to a Dominican pepper sauce that a friend makes, which to my mind suggests that the Dominican recipe originated in Trinidad (the main difference being the absence of sugar and the addition of ground allspice and ginger).
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