Hot Pepper Passion
My husband loves pepper sauce. When I say he loves it, I mean that given the opportunity he will put it with everything and I did not realise how far his pepper passion went until a recent trip to Trinidad to visit his family. His mom made it, his aunty made and they both made it tasty and delicious. Being the very lovely wifey that I am I thought that I would learn how to make it so that I could keep his pepper passion alive.
The ingredients are approximate depending on the vegetables that you choose to use as coolants it will vary the taste and you will need to adjust accordingly.
Makes just under 1 litre of pepper and these ingredients include adjustments made during filming.
6-7 scotch bonnet peppers
200 ml apple cider vinegar
4 garlic cloves
1 chocho and 2 large carrots or the equivalent in pumpkin or butternut squash
3-4 tablespoons English mustard
1 1/2 teaspoons sea salt
Roughly chop all the ingredients and put in the blender taking care to wash your hands thoroughly as the peppers can leave a trace that can cause discomfort if you were to rub your eyes etc Blend until all the ingredients are incorporated and you have a semi-smooth texture.
Pour the mixture in sterilised jars and leave in a dark cupboard or fridge until ready to use. The pepper will become more flavoursome over time as the ingredients settle. The apple cider vinegar and salt act as a preserving agent so it will last for quite a few months….I don’t know how many exactly as my pepper loving husband never lets it last that long!