The Caribbean Pepper Sauce is a staple in West Indian households. My mom always had a bottle of pepper sauce on hand and it would accompany every meal. Let’s me be clear-this is not to be confused with the milder hot sauce, this is liquid fire in a bottle.
While my mom uses wiri wiri pepper in her sauce, I used scotch bonnet as it is more readily available here in Atlanta. She also kept her sauce pretty simple by using just a few ingredients but the possibilities are endless.
Various fruits and vegetables such as mangoes, pineapple, carrots or bilimbi not only reduces the heat but adds flavor. I made two versions-a standard sauce and a mango pepper sauce.
How do these sauces differ? The standard sauce will have a lot more heat; this sauce is also a base that you can customize to your liking. For the mango pepper sauce, I added ripe mangoes and a tiny bit of sugar which made it a bit more mellow by reducing the heat of the peppers.
Do you make your own pepper sauce? Does your family have their own special blend?
Hot Pepper Sauce
10 oz Scotch Bonnet Peppers, cleaned and stems removed
¼ cup white distilled vinegar
4 cloves garlic
1 tbsp yellow mustard
1 tbsp salt
Place all ingredients in the blender and blend until smooth. Pour into a clean jar to store.
Mango Pepper Sauce
1 cup pepper sauce
1 cup ripe mango chunks
1/8 tsp turmeric
1 tsp granulated sugar
Place mango chunks, pepper sauce, turmeric, and sugar in a blender and blend until smooth. Store in a clean jar.