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.

Ingredients

• 15 Scotch bonnet chiles, halved lengthwise, seeds intact
• 3 seasoning peppers or Anaheim or Cubanelle peppers, halved lengthwise, seeds removed (optional; see Tip)
• 1 head of garlic, cloves smashed and peeled
• 6 culantro leaves (see Tip) or 1/2 cup fresh cilantro leaves and stems, roughly chopped
• 0.5 cup apple cider vinegar
• Juice of 1 lime
• 1 heaping tablespoon whole grain mustard
• 1.5 teaspoons kosher salt (such as Diamond Crystal) or 3/4 teaspoon fine salt
• 1 teaspoon grated fresh ginger

Steps

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.
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.)