Categorized |Bits and Bites, Gluten Free

Chunky Garlic Pepper Sauce.

No condiment is more loved in the Caribbean than pepper sauce, the secrets of which are guarded by those who perfect the art of balancing the right heat level with flavor. The key to a good pepper sauce is not so much how hot it is, but the impact it makes when combined with whatever dish you’re having… something which ‘opens’ the appetite and encourages you to EAT!

Over the years I’ve shared various recipes for all sorts of pepper sauces and other spicy condiments with you, so it being summertime and many of you are probably reaping peppers in your home garden.. there’s no better time to share a new recipe! This is my take on the chunky hot sauce served at Thai and Vietnamese restaurants.

 

You’ll Need…

18-25 bird peppers (birds eye)
5 scotch bonnet peppers
6 cloves garlic
2 tablespoon chopped parsely
1 scallion
1 cup vinegar
3/4 teaspoon salt
1/4 teaspoon white sugar
2 leaves shado beni (or 3 tablespoon chopped clantro)
1 lemon (or lime)
1 shallot

* Remember to wear gloves when handling such hot peppers and do remember to wash your hands immediately after with soap and water.

Basically all you have to do is give the required ingredients a rough chop, then place everything in a food processor or blender and “pulse”. Do not puree as it will change the overall texture and you will not get the sort of chunky character we’re hoping to achieve.

The vinegar and lime juice will act as a preservative for this pepper sauce, so it’s ok to store it in a clean glass jar on your kitchen counter. But for a longer shelf-life, you can store it in the fridge. As I’ve mentioned before, storing in the fridge (not sure why) takes away some of the heat of the sauce the longer it stays in there.

Before you go, don’t forget to check out the latest cooking videos, connect with me on twitter and join our community on facebook. oh yea! leave me a comment below – it’s appreciated.

Summary
Recipe Name
Chunky Garlic Pepper Sauce.
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Average Rating
4 Based on 10 Review(s)
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17 Responses to “Chunky Garlic Pepper Sauce.”

  1. Kenny says:

    Can you preserve this by canning processing?

  2. Rose says:

    Chris, thanks very much over the years you have been posting several recipes. although I have not been able to try all I do try some occasionally and find them very tasty. Thanks and keep up the good work.

  3. Bajan1 says:

    Just made this Chris…No Birds Eye peppers up here in Fenelon Falls…so added a few more scotch bonnet and other hot peppers.
    Very nice! Tongue still on fire…

  4. Peter. says:

    Gona always keep a jar of this to hand it the bees need.thanks Chrise.

  5. D/A swag says:

    Does anybody know the shelf life of this pepper sauce outside the fridge? I want to retain the heat, but don’t want it to waste.

    • Jane Southern says:

      Because of the high vinegar content, it will last for months. I make up something similar and I’ve never had it go bad. I make 2 gallons at a time, keep a pint on the counter and the rest in the frig and put it in everything, potatoes, vegetables, omelets, meat, over a roast, etc. Mine is about 1/2 onions, and the rest celery and various peppers and a little garlic and apple cider vinegar. If peppers are out of season, I use a couple tablespoons cayenne pepper per two liters. Also add LOTS of spices, mixed, celery seed, sage, thyme, rosemary, oregano, cumin, etc. No sugar. Use sea salt. You could puree the garlic and hot peppers first and add the other things.

  6. iain says:

    Just made this one.
    WOW!
    I added some pineapple bits. Mine turned out extremely hot so added some more vinegar and pineapple. Put it in the fridge so I’ll try it tomorrow

  7. Risa says:

    I just made this pepper sauce and it is delish! The only thing I changed is that I added some half ripe mango slices to the ingredients as I like the extra sweetness. This will be my go to pepper sauce recipe and already I plan to give bottles of these to my friends for Christmas. Wonderful recipe, keep them coming!

  8. Dennis says:

    Can I convert this to traditional hot sauce with adding a cup of mango flesh?

  9. kezie says:

    my husband now tried it taste good thanks

  10. CPGJ says:

    Gosh!!!! meh eyes just burning looking at this. lol.
    always wanted to know how ot make my own pepper sauce, Going to try this one for sure.

  11. Rob says:

    :-D~~

    S’all I can think of to say.

  12. Debra says:

    Mouthwatering!

  13. dlall says:

    I'm going to try this…looks so tempting!

  14. Jervey Ector says:

    Thanks for putting it back!!! Making it today!! You the MAN!!!!

  15. sherina johnson says:

    Chris do i have to boil this or pour hot water over the peppers , thanks hun luv always Sherina

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