Name: Hot Pepper Sauce - A Trinidadian Staple
Prep time: 30 min
Cook time: 30 min
Yield: 100
Ingredients: Habanero peppers - 15; Mango - peeled, seeded, and cut into chunks - 1 small; Onion, roughly chopped - 1; Green onions, roughly chopped - 3; Garlic, roughly chopped - 2 cloves; Distilled white vinegar - 1 ½ cups; Limes, juiced - 2; Vegetable oil - 2 tablespoons; Dry mustard powder - 4 tablespoons; Salt - 1 tablespoon; Curry powder - 1 teaspoon; Grated lime zest - ½ teaspoon

Recipe information

Cooking:

30 min.

Servings per container:

100

Source:

More details

Ingredients for - Hot Pepper Sauce - A Trinidadian Staple

1. Habanero peppers - 15

2. Mango - peeled, seeded, and cut into chunks - 1 small

3. Onion, roughly chopped - 1

4. Green onions, roughly chopped - 3

5. Garlic, roughly chopped - 2 cloves

6. Distilled white vinegar - 1 ½ cups

7. Limes, juiced - 2

8. Vegetable oil - 2 tablespoons

9. Dry mustard powder - 4 tablespoons

10. Salt - 1 tablespoon

11. Curry powder - 1 teaspoon

12. Grated lime zest - ½ teaspoon

How to cook deliciously - Hot Pepper Sauce - A Trinidadian Staple

1. Stage

Wearing disposable gloves, and being careful not to get any in your eyes or on your skin, roughly chop the habanero peppers. Place the habanero peppers, mango, onion, green onions, and garlic into a blender. Pour in the vinegar, lime juice, and vegetable oil, cover the blender, and pulse until the mixture is very finely chopped. Stop the blender, and add dry mustard powder, salt, curry powder, and lime zest. Blend again until the sauce is smooth. Pour into clean jars, and store in refrigerator.