🇹🇹 Scotch Bonnet PEPPER SAUCE Recipe by Chef Shaun | Foodie Nation

Pepper Sauce is a staple in Trinbagonian homes. We love spicy flavourful food and having pepper sauce on hand as the perfect flavour enhancer goes a long way to elevating a dish.
Yield - 24 to 32oz
Ingredients:
Whole Red Scotch Bonnet Peppers - 8
Whole Pimento Peppers - 5
Carrot - 1/2 cup (cubed)
Chadon Beni/Culantro - 1/4 cup (chopped)
Garlic Cloves - 1/3 cup (chopped)
Ginger - 1/8 cup (chopped)
Salt - 1 1/2 tbsp
Vinegar - 1/4 cup
Water - 1/2 cup
Method:
1. Wash all your ingredients and drain off excess liquid.
2. Place all the ingredients into a blender and blend until it has reached your desired consistency.
3. Taste and adjust salt if needed.
4. Feel free to add more water depending on your desired consistency (if you accidentally put too much water, transfer the sauce to a pot and cook until it has thickened to your desired consistency).
Tips/Fun Facts:
1. You can use any hot pepper as well as flavouring pepper of your choice for this recipe.
2. I prefer the red scotch bonnet peppers for two reasons; added heat as the colour tells me it has fully ripened which means it’s at its hottest and the colour gives me an overall better-looking end product as opposed to a greenish-brownish colour you sometimes get with green and or yellow peppers.
3. Same reason I’m using red pimentos. Pimento also adds another level of flavour.
4. I use the entire pepper, seed and all. Most of the flavour and heat are stored in the seeds and the pith (white part on the inside).
5. Carrots add sweetness which helps to balance flavours as well as provide nutrients.
6. It’s not Trinbagonian unless it has chadon beni. Besides being a staple in practically everything we make, this adds tons of flavour. Culantro, cilantro or Coriander would be my substitutes for this ingredient.
7. Garlic will add depth and complexity while helping to balance the sweetness of the carrot.
8. Ginger also adds depth, a bit of spice and earthiness to your sauce.
9. Salt enhances all the flavours of the ingredients and brings the pepper sauce to life.
10. Vinegar adds a bit of acidity and helps with shelf life. You can substitute vinegar with lemon. You’ll just have to reduce the amount by half.
11. Water helps to break down all the other ingredients and achieve your desired consistency.
12. Place in a tightly sealed container and store on your counter or fridge. If storing it on your counter, make sure it does not make contact with direct sunlight as this may lead to spoilage.
Help us to continue making these videos by shopping our merch: foodie-nation-merch.creator-s...
Connect with Chef Shaun: @justshauntt
------
Subscribe to Foodie Nation: goo.gl/wg373X
Connect with Foodie Nation on:
Instagram: / foodienationtt
Pinterest: / foodienationtt
Twitter: / foodienationtt
Facebook: / foodienationtt
Website: www.foodienationtt.com/
#PepperSauce #HotSauce #TriniPepper

[@clearmind3022]

this is the exact recipe I learned from one of my best friends when I was working in Queens he was from Trinidad and my other friend was from Guyana. Both have a good Peppersauce, but the Trinidad I think is better. Plus for some reason people from Trinidad and Guyana absolutely can't stand each other lol was always an interesting day at work, spicy food, spicy atmosphere.

[@arjunsecondary]

it's pretend hostility. we marry each other ALL THE TIME. I give a slight edge to Trinidad..but it could just be my bias showing ;)

[@titanicchiefofpuritybeats6522]

just done this, bang on! added some blueberries and a pinch of carolina reaper powder for variety and also left out the garlic as it upsets me - awesome, nice one mate

[@cassandrabenjamin1220]

Perfect, thank you ♥️🤍🖤💥❣️

[@brettsommer]

My favorite!

[@tenishastairpraisegod7648]

Love all the spiciness island food

[@karminiparsan9256]

Excellent👌👌

[@franromany8096]

Can I add pumpkin also? Love this recipe. Am saving all Shaun’s recipes ❤

[@DanielAvery-cw6qu]

nice video

[@l4x3rj]

I love this recipie. I first had a scotch bonnet sauce in the Cayman Islands and fell so in love that I started growing my own scotch bonnet peppers to make it at home. I make mine the same way except I add a piece of apple for some additional sweetness and complexity (apple, ginger, and carrot pair soooooo wonderfully here) or you can use half apple cider vinegar too. Any version is a wonderful general purpose sauce!

[@sensimania]

Nice! I wouldn't have thought to add apple 🤔 I know its been 7 months since you made this comment, but do you by any chance remember the shelf life? Do you freeze it to extend the shelf life, or just keep it in the fridge?

[@1corona0]

Simple recipe - hot peppers, garlic and white vinegar in a blender.

[@jillgeorge4477]

Thank you! I can get the Chadon beni in NY but it's hard to find the Pimento!

[@sharon7122]

Yummy yummy ah love it 🇹🇹

[@LonelyHearts.Co24]

*I

[@seygra20]

I blend everything and then pasturize the liquid on the stove top then cool and bottle it.

[@TryfifiiKalii]

❤❤❤

[@scottn1019]

What kind of vinegar is used please ?

[@BIGNOSEPOPPA]

Can I add a mango to this as well?

[@alwaysbeautiful7395]

How long will it last?

[@marchfifth1754]

I got peppersauce in my house from months ago and its just fine.

[@goldenstar9379]

Do you not cook it ?