Ingredients and Weight:
- Scotch bonnet peppers: 1 pound
- Onions: 1 pound
- Garlic: 1 head
- Ginger: 1 tablespoon, grated
- Lime juice: 1 cup
- White vinegar: 1/2 cup
- Water: 1 cup
- Brown sugar: 1/2 cup
- Salt, to taste
Preparation Time:
15 minutes
Cooking Time:
30 minutes
Cooking Difficulty Level:
3 (Medium)
Preparation Method Steps:
- Remove the stems and seeds from the scotch bonnet peppers. Chop the peppers, onions, and garlic into small pieces.
- In a large saucepan, combine the chopped peppers, onions, garlic, ginger, lime juice, vinegar, water, brown sugar, and salt.
- Bring to a boil over medium heat. Reduce heat to low and simmer for 30 minutes, or until the sauce has thickened.
- Remove from heat and let cool.
- Puree the sauce in a blender until smooth. Strain through a fine-mesh sieve to remove any seeds or chunks.
- Return the strained sauce to the saucepan and bring to a boil over medium heat. Reduce heat to low and simmer for 5 minutes, or until the sauce has thickened further.
- Let cool completely before bottling.
Nutritional Information:
Per 1/4 cup serving:
- Calories: 40
- Fat: 0g
- Carbohydrates: 9g
- Protein: 1g
Dish Characteristics:
- Spicy, tangy, and flavorful
- Versatile sauce that can be used as a marinade, dipping sauce, or condiment
- Represents the vibrant flavors of Trinidadian cuisine
User Comments:
- "This sauce has the perfect balance of heat and flavor."
- "I love using it as a marinade for chicken and fish."
- "It's a great addition to any Caribbean-inspired dish."
- "Be careful when handling the scotch bonnet peppers, they are extremely hot!"
Special Precautions and Tips:
- Wear gloves when handling scotch bonnet peppers to avoid skin irritation.
- If you prefer a milder sauce, reduce the amount of scotch bonnet peppers used.
- Add more lime juice or vinegar to taste, if desired.
- The sauce can be stored in the refrigerator for up to 2 weeks.