Ingredients
Method
- Add the Scotch bonnet peppers, garlic, and culantro to a blender and blend until broken down.
- Add 4 ounces of the white vinegar.
- Add the curry powder, black pepper, salt, onion powder, cloves, and mustard powder.
- Blend until the pepper sauce reaches your preferred consistency, adding more of the remaining vinegar as needed.
- Pour the pepper sauce into a saucepan and bring it just to a boil.
- Immediately remove from the heat.
- Allow the pepper sauce to cool completely.
- Transfer to a clean, airtight bottle or jar and refrigerate.
Nutrition
Notes
- Wear disposable gloves when handling the Scotch bonnet peppers and avoid touching your face or eyes.
- This recipe uses curry powder, so the pepper sauce needs to be cooked. Bring it just to a boil, then immediately remove it from the heat.
- For a milder pepper sauce, replace some of the Scotch bonnet peppers with pimento peppers.
- Start with 4 ounces of vinegar and add more only as needed to reach your preferred consistency.
- This recipe makes approximately 12 ounces of pepper sauce. The exact yield may vary slightly depending on the peppers used and how much vinegar you add while blending.
Recipe Printed From ThisBagoGirl.com
