Trinidad Pepper Sauce Hot! Hot! Hot! Recipe
More heat than you can stand? Cut the recipe in half. ;-) Can be refrigerated for up too one year or can per processing instructions.
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Cooking tools:
- Blender
- Food processor
- Mason jar
- Saucepan
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Colander
- Refrigerator
Ingredients
- 7 habaneros or 7 scotch bonnet peppers
- 15 garlic cloves, coarsely chopped
- 15 scallions, cut into 1-inch pieces
- 1 large carrot, coarsely chopped
- 1 cup water
- 3/4 cup distilled white vinegar
- 1/2 cup yellow mustard
- 2/3 cup cilantro leaf, minced
- 2 tablespoons thyme leaves
- 2 tablespoons fresh lime juice
- salt
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