Hot Pepper Sauce - A Trinidadian Staple
Nutrition :
251 calories,
3.2 stars -
based on 100 reviews
Yield : 3 cups
Ingredients
-
15 habanero peppers1 small mango - peeled, seeded, and cut into chunks1 onion, roughly chopped3 green onions, roughly chopped2 cloves garlic, roughly chopped1 ½ cups distilled white vinegar2 limes, juiced2 tablespoons vegetable oil4 tablespoons dry mustard powder1 tablespoon salt1 teaspoon curry powder½ teaspoon grated lime zest
Directions
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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.
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