Pepper Sauce
Throughout the English and French-speaking Caribbean, homemade pepper sauce in glass jars or plastic bottles are an important part of the tablescape, kept within reach to add a burst of fruity, sharp heat to whatever is being eaten. This version, from cookbook author Lesley Enston, is earthy thanks to the addition of culantro, a fresh herb not to be confused with cilantro. From island to island, and even household to household, the recipe varies, but Scotch bonnets, the brightly colored bonnet-shaped chiles native to the region, are a must. Feel free to play around with this sauce to create one that matches your tastes, adjusting the seasonings or adding a pinch of a spice like clove or nutmeg. Keep a jar on hand to add a teaspoon or so to dishes from the Caribbean like braised oxtails or to serve as a condiment for dishes like fried snapper with Creole sauce.
- Preparation:
- Cooking:
- Total:
- Serves: 1 person
Ingredients
- 15Scotch bonnet chiles, halved lengthwise, seeds intact
- 3seasoning peppers or Anaheim or Cubanelle peppers, halved lengthwise, seeds removed (optional; see Tip)
- 1head of garlic, cloves smashed and peeled
- 6culantro leaves (see Tip) or 1/2 cup fresh cilantro leaves and stems, roughly chopped
- ½cup apple cider vinegar
- Juice of 1 lime
- 1heaping tablespoon whole grain mustard
- 1 ½teaspoons kosher salt (such as Diamond Crystal) or 3/4 teaspoon fine salt
- 1teaspoon grated fresh ginger
Instructions
Step 1
Place all the ingredients in a food processor or blender and process for a few minutes until completely blended and almost smooth but still a touch chunky like a smoother chutney. If you want, taste and adjust the seasonings.Step 2
Transfer to a glass jar and store in the refrigerator to infinity. (If the sauce smells or looks off, it should be thrown out.)