Chef Jason teaches Kezzianne how to make a simple Trinbagonian Pepper Sauce:
Yield: 12 Ounces
INGREDIENTS
15 Hot Peppers (Scotch Bonnet/Habanero)
6 – 7 Chadon Beni/Culantro Leaves
7 Cloves Garlic, peeled
1 Inch Piece of Carrot, peeled
½ Inch Piece of Fresh Ginger, peeled
1 ½ Tsp Salt
½ – ¾ Cup Vinegar
Juice of 1 Lime
METHOD
1. If your hands are sensitive to pepper/capsicum, put on a pair of gloves for preparation.
2. Remove stems from peppers by gently twisting and turning them out and discarding.
3. Wash peppers under running water as well as the chadon beni. Cut the root off of the chadon beni and discard. Place your washed peppers and chadon beni leaves on a clean platter.
4. Set up your food processor or food blender and place on a sturdy counter.
5. Add the whole peppers, chadon beni leaves, garlic, carrot, ginger, salt, ½ cup of vinegar and the lime juice in the processor.
6. Place cover on the processor and pulse five times to distribute ingredients evenly and then process on high speed for 15 seconds.
7. Depending on the consistency you desire, you may adjust by adding the rest of the vinegar and allowing it to process further for a smoother texture.
8. Once done, open cover of the processor and carefully pour pepper sauce into clean sterile glass jars that have been previously placed in boiling water for 15 seconds.
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More How To’s: https://goo.gl/m8EdBY
Connect with:
Kezzianne Miller: @kezzidoeseat
Chef Jason Peru: @chefjasonperu
Kezzianne’s t-shirt can be found here: https://bit.ly/2UO1Cx7
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MUSIC CREDITS:
Beach Party – Islandesque by Kevin MacLeod is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/…)
Source: http://incompetech.com/music/royalty-…
Artist: http://incompetech.com/
20 Comments
Thank you ❤️❤️👍🏿
Name it hotness 😂
Run quick 👍🏿❤️😂
I make peppersauce every now and then and share at work. There are mostly Latino folks, and the hotter the better. A friend grows Moruga Scorpians and hands me a bag twice a year. I add Habaneros, except when I bring Scotch B. Home from Trinidad. It’s now expected that a new flavor debut. On the list so far: lemon cucumber (all will have the core , garlic, lemon or lime, bandania, hot peppers), dragon fruit, tomatillo, and the last one Pineapple was the feature. Pineapple turned out nicely.
He is highly overrated.
Delicious. I sometimes add mango also for some sweetness. Good times
Thanks making mines tomorrow
I would add mango or pineapple with more lime. 😋
Hi foodie 😋 love love this recipe. Guys I now try it and came out best ,all I did with mine is roast my pepper 🌶. Thank you
My pepper source name would be " yuh think yuh bad " or " I dear you " 😂😮. Love love love you guys.
I like when she said " yuh trying to kill meh" 😂😂😂
My name Hot Hot Hot
I tried adding galangal as well as roasting my peppers over coals for a bit; tasted great! I call it "the smokin' auntie!" after one of my favourite people in the world, my auntie Mary in Trinidad.
Im in vegas and always use cilantro instead of the chadon beni ita hard to find out here
I make mine with mango or papaya and I roast the peppers first
I thought Mexicans ate spicy stuff as a Hispanic grew up on spicy stuff. Tia's salsas and chili de arbol and different stuff. However, when I went to Trinidad had the spiciest pepper sauces like sweating allbday and cure ur hangover stuff lol and it was too delicious to put down.
❤❤❤ Run Quick Pepper Sauce! Ha hai!
Running tears
Do you ever roast peppers before blending or do you add dry mustard?
How long does it last in refrigerator?