In Memory Of Karen Nicole Smith, 1972 - 2016

SPICY Roast Peppersauce (for Trinidad doubles).


This recipe resembles the Pepper Choka I shared a few years ago. However, it’s reminiscent of the ‘roast’ pepper, which most ‘doubles’ vendors offer as a condiment in Trinidad and Tobago. Usually reserved for true HEAT lovers, it’s made with the infamous Trinidad Moruga Scorpion pepper.

25 Habanero
25 Scotch Bonnet
2 heads garlic
1 teaspoon salt
2 leaves Chadon Beni (culantro)
1/4 cup veg oil
1/4 cup white vinegar
1/2 lime (juice)

Notes. Please follow along with the video below, as much more about the recipe is discussed there. Including why I didn’t use mustard oil, the peppers I used, and how to roast the peppers indoors. IMPORTANT! Wear gloves and wash your hands immediately after making this roast.

Wash the peppers and cut off the bottom part of the garlic, as seen in the image above.

Place them on the direct heat source. In my case, it was on a charcoal fire.

You may use a wood fire or use a propane grill. They won’t take long to char. Be sure to flip them as they roast. 3-4 minutes later, and you can remove them from the heat.

Once cooled, remove the stems from the peppers and the skin from the garlic.

Place all the ingredients into a food processor or blender.

Here’s where you can control the overall texture of the finished roast peppersauce. For something chunkier, hit pulse a few times. Add more liquid and blend more to make it smoother and more runny.

Store in a clean glass container. It will last as much as 4-6 months in the fridge. Be mindful that this is a VERY SPICY sauce and to use it sparingly. It’s a wicked side condiment to curry dishes. For something even more firey, use Trinidad Moruga Scorpion peppers.

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