Trinidadian Hot Pepper Sauce is a traditional Trinidadian recipe for a classic yellow hot pepper sauce made with scotch bonnet chillies and curry powder. The full recipe is presented here and I hope you enjoy this classic Trinidadian version of: Trinidadian Hot Pepper Sauce.
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Ingredients:
225g Scotch bonnet chillies, de-seeded and minced (yellow ones for this)
4 pimento (Cayenne) chillies, de-seeded and minced
1 small carrot, peeled and minced
50g golden caster sugar
60ml white wine vinegar
60ml mustard oil
1 tbsp Trini curry powder
1 tbsp ground cumin
1/2 tsp salt
1 tsp freshly-ground black pepper
4 garlic cloves, minced
Method:
Combine all the ingredients in a food processor and purée to a thick paste (if should be the consistency of prepared mustard). Transfer the sauce into a 450ml glass bottle then seal and store (this will keep, unrefrigerated, for up to 3 months).
Add a dash to flavour rice or any Caribbean dish or serve as a condiment. Just remember that this is a VERY hot sauce. My wife loves it, but she's Liberian and they don't count food as real food unless it's flavoured with lots of hot chillies.
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