In Memory Of Karen Nicole Smith, 1972 - 2016

The Ultimate Caribbean Pepper Oil.


I’m about to share one of the most versatile ways of spicing up any dish.. in ways traditional peppersauce (hot sauce) CANNOT! From soups, stews, curries.. even your basic ground provision, plain flour dumplings and pasta dishes will scream for this kinda heat luv. Be mindful that in making this your tastebuds will never be the same again and you will be required to have a constant supply on hand.

You’ll Need…

3 pods cardamom
1 tablespoon whole black pepper
1 star anise
teaspoon allspice
teaspoon mustard seeds
tablespoon coriander seeds
2 – 2 1/2 cups veg oil
1 1/2 lbs HOT peppers
14 cloves garlic
3 scallions
3-4 thick slices ginger
3/4 teaspoon salt

IMPORATNT! Wear gloves and wash your hands with soap and water immediately after handling these peppers. I’d also suggest that you open the windows in your kitchen to air it out. This recipe is posted under Gluten Free, so kindly go through the entire list of ingredients to make sure they meet with your specific gluten free dietary needs.

Peppers! I used a variety of very hot peppers… like scotch bonnet, habanero, scorpions, wiri wiri etc. Use peppers you can source and heat level you can handle.

Put the oil in a sauce pan, add the black pepper, cardamom, star anise, allspice, mustard seeds, coriander seeds and med low heat – until you see tiny bubbles on the edges. Then turn the heat as LOW as it can go and have it on that gentle heat for 20 minutes.

Give the garlic, ginger, scallions and peppers a rough chop. Then place it all into a food processor along with the salt and puree to a thick sort of slurry. You will need to scrape down the side of the food processor to make sure everything is worked to the same consistency.

Now empty the contents of the food processor into a deep bowl (heat proof – NOT plastic) and now GENTLY pour in the seasoned (hot) oil (STRAIN) and give everything a mix. PLEASE be very careful when adding that hot oil to the bowl and try to use a strainer which will catch everything from the oil. Those spices did their work and there’s no need for them now.

Remember to be VERY careful when adding the hot oil to the wet crushed peppers, vent the kitchen and allow it to cool before handling (after you’ve stirred it).

Pour (using a funnel) into your bottles to store. I’ve had mine stored in a dark/cool cupboard for a few months now. Yes the peppers will settle, so give it a good mix before using. YES this is SPICY!

Drop me your comments below, tag me on Instagram and don’t forget you can now get my cookbook – The Vibrant Caribbean Pot, 100 Traditional And Fusion Recipes @ CaribbeanPot.com/CookBook/

Print Friendly, PDF & Email
Share:

1 Comment

  1. RITA KHAN
    March 7, 2021 / 9:23 pm

    Can you blend up the stuff from the hot oil and put in the pepper for more flavor?

Leave a Reply

Your email address will not be published. Required fields are marked *