Get my cookbook @ http://www.WestIndianFoodCompany.com A quick and fiery homemade pepper sauce (hot sauce) as it’s done in the Caribbean with scotch bonnet peppers. Watch as Chris from CaribbeanPot.com goes though the quick and easy steps for making this outstanding tropical hot sauce.
#HotSauce #PepperSauce #Spicy
For this hot sauce you’ll need…
35-40 Scotch Bonnet peppers
1 1/2 cups white vinegar
1/2 cup chopped cilantro
8-12 cloves garlic
1 teaspoon salt
2 limes (juice)
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32 Comments
Too late, I didn't use gloves. My hands, mouth, nose and….we'll, you get what I mean…burning!
Every year, when my chilli peppers are getting good & ripe and Iām preparing to make a sauce, I rewatch this video to ensure that the sauce Iām making is as fantastic as the sauce I made last year.
My thanks to you yet again š
Gotta try something like this. I have a surplus of scotch bonnet growing in my garden. Nice job.
Just made this sauce. Had about 20 scotch bonnet peppers home grown. Only addition I made was to add 1 soaked date. Came out amazing. Thanks very much.
Yes
The core is not where the heat comes from. Clean those seeds out. They are bitter and destroy the beautiful sweet pepper flavors
HI, GREAT VIDEO! CAN I USE AN IMERSION BLEADER BLENDER INSTEAD OF A FOOD PROCESSOR?
Blessš„
How many peppers and what size jar how much vinegar???
Hi Chris, I love this and keep a jar of it in the fridge all the time now – I even used the shado beni you suggested because it is easy to source in my city. But although I like the sauce, I do like the sticky consistency of the store-bought kind too (even though the store bough kind doesn't have the heat or aromatic qualities of your recipe!), so I was wondering if introducing Gum arabic (which I found in a Carribean store) to this recipe would be a good idea. If so, how would I add it in?
Much respect! I love the sauce! Did everything you said. Thanks
Wow you really can waste that water
LMAO … messy pepper sauce, way too watery, if you like it so you aint a trini….
and the skin of the two limes, the best part, you threw away… cut it up and blend it bro.
first time making pepper sauce…? rookie LMAO.
Thank you
Can you add cayenne and habanero into this?
I've tried this recipe with habaneros … excellent heat and flavor.
Please wear gloves. And then he doesn't wear gloves. š
For how Long we can preseve this sauce ?
Can I add basil instead of cilantro?
What is WRONG with you? You go on and on and on and on and on about "make sure you wear gloves" – and YOU'RE NOT WEARING THEM! Idiot.
I can't eat cilantro. Would you use parsley or just leave it out?
Why chop if putting in food processor?
You shouldn't keep us waiting so long watching you cut them up
Can you water bath this for self stable?
Nice video
Iām going to try this! Do you think olive oil could be used instead of vinegar?
I cook mine after blending, then put it in the fridge. Haven't noticed a reduction in heat. Actually, it's the opposite. I use white vinegar, a blender, mustard, bell pepper's, seasoning pepper's honey, brown sugar, salt, chives thyme, onion, and garlic. They last well over 5 month's. I do not use oil, like some people do! It makes thing's go bad quickly
Stressing on gloves but using his bare hands. ššš
I love making Jollof with my scotch bonnets. Im also Scottish and very… white. How can i squeeze more of the flavour into the rice without adding too much heat? I want to enjoy the flavours
Nice
My only concern is that cilantro will go bad in the sauce and reduce its shelf life. Other than that this looks excellent just like coriander garlic and chilli chutney.
i use baking soda to wash my peppers and veggies