Monday, October 15, 2007

Pepper Sauce



You'll need:

One large onion
a bunch of scotch bonnet (however hot you can take it)
sugar (to your taste)
salt
1 tbsp mustard
a piece of fruit (I usually use mango, but I only had apples today)
3 or 4 cloves of garlic
1 cup or more of vinegar
I threw in some tamarind chutney for a bit of sour (you don't have to)



Throw everything into a blender.
I cut the onions into smaller pieces, but I didn't touch the bonnets...not unless I feel like coughing would I do that.
Pulse until it's all blended smooth.


Funnel it into a bottle or jar.

You're done.

8 comments:

mister anchovy said...

You don't cook it down?

Radmila said...

Nope...no cooking down.
No need really.
The vinegar cures it.

Patrick said...

really really nice work you have here!!!!

i had a post once about the same topic! see it here!

www.patrickmontes.net/blog

lets trade links if you want to.. just let me know!
i'll give you a stumble upon thumbs up for now!

Patrick said...

really really nice work you have here!!!!

i had a post once about the same topic! see it here!

www.patrickmontes.net/blog

lets trade links if you want to.. just let me know!
i'll give you a stumble upon thumbs up for now!

Radmila said...

Thanks Patrick.
I really like your blog.
I've linked it.

Jdid said...

good recipe

mine is similar except we bajans put Tumberic in there to give our pepper sauce that more yellowish look.

Radmila said...

LOL, Jdid...sometimes I'll put Ketchup in to give it a redder colour

pepper sauce said...

pepper is an excellent source of vitamin A. It is also a good source of vitamin B6, vitamin C, vitamin K, manganese and dietary fiber.