Trinidadian Heat Wave: Authentic Scotch Bonnet Pepper Sauce Recipe
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Category
Sauce
Cuisine
Caribbean
Author:
Ryan Nelson
Prep Time
15 minutes
Cook Time
10 minutes
Get ready to ignite your taste buds with our "Trinidadian Heat Wave: Authentic Scotch Bonnet Pepper Sauce Recipe"! This Caribbean delight is not for the faint-hearted, offering a rollercoaster of flavours that epitomises the vibrant spirit of Trinidadian cuisine. At the heart of this sauce lie the infamous Scotch Bonnet peppers, renowned for their fiery heat and fruity undertones. These peppers, combined with tangy mustard and vinegar, create a sauce that's not just hot, but also bursting with complex, layered flavours.
The recipe also weaves in aromatic spices like curry powder and cumin, adding an exotic twist that will transport your senses straight to the sun-soaked streets of Trinidad. A hint of sugar balances the heat, while a touch of fresh coriander adds a refreshing finish. Perfect as a daring dip, a zesty marinade, or a bold addition to your favourite dishes, this sauce is guaranteed to spice up any meal.
Easy to prepare yet daringly flavourful, our Trinidadian Pepper Sauce is a celebration of Caribbean heat and zest. Whether you're drizzling it over grilled meats, jazzing up your sandwiches, or daring your friends to try a taste, this sauce is sure to become a talking point at your dining table. So, brace yourself for a flavour adventure that's as lively and spirited as a Trinidadian carnival!
Ingredients
- 10-15 Scotch Bonnet peppers, stems removed (adjust quantity based on heat preference)
- 1 small onion, chopped
- 3 cloves of garlic, minced
- 1 cup white vinegar or distilled cane vinegar
- 1/2 cup mustard (preferably yellow mustard for authenticity)
- 1/4 cup water (optional, adjust for desired consistency)
- 1 teaspoon curry powder
- 1 teaspoon ground cumin (geera)
- 1 teaspoon sugar
- Salt to taste
- A handful of fresh coriander (cilantro) leaves, chopped (optional)
Directions
Prepare the Peppers:
Carefully clean the Scotch Bonnet peppers. You can deseed them if you prefer a milder sauce. Always wear gloves when handling these hot peppers.
Blend the Ingredients:
In a blender or food processor, combine the Scotch Bonnet peppers, onion, garlic, vinegar, mustard, curry powder, cumin, sugar, and salt. Blend until smooth. If the sauce is too thick, add water to reach your desired consistency.
Adjust the Flavour:
Taste the sauce and adjust the seasoning if needed. Be careful while tasting as it will be quite spicy.
Add Coriander:
If using, add the chopped coriander and pulse the blender a few times to mix it through the sauce.
Bottle and Store:
Transfer the pepper sauce to sterilised bottles or jars. It can be used immediately or stored in the refrigerator. The flavour will develop and improve over time.
Serve:
- Trinidadian Pepper Sauce can be used as a condiment for a variety of dishes, such as grilled meats, sandwiches, or added to stews and soups for extra heat.
Recipe Note
Note:
Scotch Bonnet peppers are extremely hot. Handle with care and adjust the quantity according to your spice tolerance.The sauce can be quite potent when freshly made, but it mellows slightly as it sits.
Enjoy your homemade Trinidadian Pepper Sauce, and add a burst of Caribbean heat to your meals!
Recipe Nutrition
Assuming the recipe yields about 4 servings, here's a rough nutritional estimate per serving:
Calories: Approximately 30-50 kcal per serving - Most of the calories come from the mustard and sugar.
Carbohydrates: 4-6 grams - Primarily from the onion, garlic, and sugar.
Fibre: 1-2 grams - Provided by the peppers, onion, and garlic.
Protein: Less than 1 gram - Minimal protein content.
Fat: Negligible - This recipe is virtually fat-free unless a particularly high-fat mustard is used.
Vitamins and Minerals:
- Vitamin C: Significant amounts from the Scotch Bonnet peppers.
- Vitamin A: Present in the peppers.
- Potassium: Contributed by the peppers and onion.
Sodium: Can vary depending on the mustard used and any added salt.
Sugar: Natural sugars from the peppers and onion, plus added sugar.
The Trinidadian Pepper Sauce is a low-calorie, low-fat option, rich in vitamins, especially Vitamin C. The sauce, being quite spicy, is usually consumed in small amounts, so the overall nutritional impact per serving is generally minimal. These values are estimates and can vary based on the exact ingredients used.
