West Indian Pepper Sauce Recipe

For some pepper lovers the hotter the sauce the better.  The West Indies has been known to have very hot peppers and the pepper sauce there is used like a condiment much like we use Tobasco.  For the natives of the Caribbean Islands, being without the pepper sauce is a crime.

I know many of our readers enjoy hot, spicy pepper sauces so I found an easy recipe that you would enjoy with your Caribbean style foods.

West Indian Pepper Sauce Recipe

(makes about 4 cups pepper sauce)
•    2lbs wiri wiri pepper or scotch bonnet peppers (stems removed)
•    1 green mango or 2 large cucumbers, peeled and diced
•    1 head of garlic, peeled
•    3 tsp salt
•    1/2 cup vinegar

1.    Rinse peppers and remove all stems
2.    Add about 1 cup of peppers to a blender with a little bit of mango or cucumber, a little bit of vinegar and garlic, blend until smooth.
3.    Repeat process until all ingredients are used up and sauce is smooth and not watery (it should have a tomato/pasta sauce texture).
4.    Store sauce in a mason jar. Should last up to 6 weeks refrigerated

I saw many other recipes for a West Indies style pepper sauce, but this one seemed more cultural and definitely easy on the ingredient side.  The flavor is in the traditional island style and it will taste wonderful with your favorite jerk meats.  Give it a try next time you plan an island meal.

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