Ingredients for Trinidad Scotch Bonnet Pepper Sauce
- 1 ripe papaya, peeled and seeded
- Scotch Bonnet Peppers
- 1 medium onion, roughly chopped
- Garlic Cloves
- Lime
- Juice of 2 limes
- Malt Vinegar
- 1 tablespoon sea salt
- Prepared Yellow Mustard
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How to Make Trinidad Scotch Bonnet Pepper Sauce
- Puree 1 ripe papaya, 10-12 Scotch bonnet peppers (adjust to your spice preference), and 1 medium onion in a food processor or blender until smooth.
- Add 4 cloves garlic, the zest of 2 limes, and the juice of 2 limes to the food processor. Puree until well combined.
- Transfer the mixture to a medium saucepan. Stir in 1 cup white vinegar, 1 tablespoon sea salt, and 1 tablespoon Dijon mustard.
- Bring the mixture to a simmer over low heat. Reduce heat to the lowest setting and cook for 25-30 minutes, stirring occasionally, until slightly thickened. The sauce should coat the back of a spoon.
- Carefully fill hot, sterilized jars with the hot pepper sauce, leaving 1/4 inch headspace. Wipe jar rims clean, and seal with lids and rings. Process in a boiling water bath for 10 minutes (adjust processing time based on altitude). Let cool completely. Check for seals; store in a cool, dark place.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
49g
Fat
0g
Carbs
7g
