In Memory Of Karen Nicole Smith, 1972 - 2016

The Ultimate Pepper Sauce Recipe.

trinidad grind peppersauce recipe (10)

With the abundance of hot peppers I had in my garden this summer, you may have noticed that there are several recipes recently dedicated to the most classic of Caribbean condiments… pepper sauce (hot sauce). If you look at the very bottom of this post, there should be some links to some of the spicy sauces I’ve shared recently that I encourage you to try. As I’ve pointed out in the past, just about everyone on the islands swears that their pepper sauce is the best! Be it the heat, uniqueness of the ingredients used or overall flavor. Here’s one that follows most of the common principles of making a good pepper sauce, with a few personal ingredients I like to add. Be warned that this is very HOT!

You’ll Need…

15-20 hot peppers (scotch bonnet or habanero)
1 teaspoon salt
1 1/2 cups vinegar
10 leaves of Shado Beni or 1 cup cilantro
6 cloves of garlic
1/4 small green papaya
1 small bitter melon (caraili)
1 lemon or 2 ripe limes
Juice of 4 limes
8 pimento peppers – optional
1 carrot – optional (helps to balance heat from peppers)

Some notes:

a. u include the seeds of the pepper for added heat
b. add more vinegar if you like it less thick.
c. remember to remove the seeds from the lemon after cubing.

Are You A WINNER? Before we get to the recipe, I’d like to invite you to participate in this month’s contest immediately after the recipe.

trinidad grind peppersauce recipe

I start off by rough chopping the shado beni, papaya and bitter melon to make it easier to puree in the food processor (remember to peel and remove the seeds from the papaya as well as the bitter melon – you don’t have to peel the bitter melon). I remove the skin off the garlic as well to have it prepped.

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I then slice and cube the lemon and remove any seeds that I see.

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I highly suggest you wear gloves for the next few steps, as the peppers can cause some pain if you handle them with your bare hands. I then remove the stems off the peppers and give them a rough chop. I retain all the seeds, but if want a milder sauce, do remove the seeds.

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Now that I have everything prepped, it’s time to bring out the vintage (old) blender and put it to use. Basically all you’re doing is adding everything listed in the ingredients list to the blender or food processor and puree it until it’s a smooth consistency.You may need to add more vinegar as I pointed out above.

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trinidad grind peppersauce recipe (7)

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IMPORTANT : the amount of ingredients you’re seeing in the pictures above is not what I mentioned in the ingredient list. I’m making a bigger batch, but follow along with the ingredients I listed and you’ll be set. You’ll also notice that due to the big batch I’m making that I have a lot of bottles of finished sauce. You’ll have enough for one bottle when done.

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Pour into a clean, dry bottle and store. It should be fine outside the fridge since we used vinegar, but you can certainly keep it in the fridge so it will last longer. Bear in mind that by placing it in the fridge, it will loose some of it’s heat. This is the batch I got when I was done. I have some lucky friends who’ll have their hands on the Ultimate Pepper Sauce when I see them next.

trinidad grind peppersauce recipe (11)


recipe book giveaway

Win a copy of Hot and Spicy Kitchen Handbook: 200 Sizzling Step-by-Step Recipes for Cuisine and Fiery Local Dishes from India, Mexico, Thailand and Every Spicy Corner of the World

As with other contests I’ve posted on the site before, it’s free to participate. Here’s how…

1. Post a response in the comment section below and your name will be automatically entered into the draw.

2. For an added chance to win (get your name in the pool two times). Head over to the Cooking channel and leave a comment on the “The Ultimate Fried Chicken Recipe” and I will then add your name a 2nd time and give you an extra chance at winning. Say whatever you like (even hello) and that will qualify you for a 2nd time (providing you’ve already left a comment here). Here again is the direct link to the >>>>  cooking channel.

The contest is open from today (Oct 5) to October 31, 2010. Then all the names will be entered into a pot and 1 winner chosen. I will then contact that winner so I can send them the prize ( I will also cover all shipping expenses). So good luck and do give the pepper sauce recipe posted above, a try.

Don’t forget to join us on facebook by clicking on the image below.

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  1. March 12, 2019 / 2:10 pm

    Thank you, thank you, thank you. I can now make my own pepper sauce.

  2. Chuck Williams
    December 5, 2018 / 12:29 am

    Love spicy food and healing up some that I can make this and enjoy it!

  3. September 20, 2018 / 11:30 am

    Love Love your site, it is great. So at home (Trinidad). I have not tried it yet, but will especially with the lemons. Never did that before.


  4. erin stevenson
    September 29, 2017 / 8:04 am

    I tried this recipe but substituted piri piri peppers and omitted the bitter melon. Very nice indeed!

  5. Michael Roth
    December 27, 2016 / 1:04 pm

    Definitely will try this recipe out. We had a TON of peppers from this past growing season, and have been looking for sauces to try them with. 🙂

  6. Bernice Martin
    November 26, 2016 / 11:29 pm

    This pepper sauce is quite similar to how i done mine so i can imagine how tasty it is,

  7. tom
    June 29, 2016 / 11:48 am

    Hi. Just made this and it was horrible. Don’t know where I went wrong.

    I put the entire bitter lemon in (minus seeds). I used rice wine vinegar. I put a lemon in plus skin

    Any ideas??

    My local caribbean takeaway has stopped making homemade pepper sauce so im desperate to recreate it properly


  8. Ron
    February 22, 2016 / 7:10 am

    I have made a tomatoe based chili sauce, but this looks more interesting, I will be using Trinidad Scorpian Chili’s. Cheers. Ron.

  9. DONNA
    November 2, 2015 / 2:02 pm

    My ex-mother-in-law taught me how to make this sauce. She is from Jamaica. Even though i am divorced from my Jamaican husband, i still cook a lot of the food. I also have taught my daughter. I wanted my children to taste the food from their Father’s country.

  10. Lynn
    October 6, 2015 / 1:15 pm

    Do you have any recipes for scotch bonnet relish?

  11. September 26, 2015 / 6:45 pm

    Does this make one pint?

  12. Rob Harry
    July 15, 2015 / 7:15 pm

    You site is The Bomb! You got me back in the kitchen again where I need to be! I have made this pepper sauce and it is truly great! Thank You so much for sharing your talent and passion for cooking!

  13. Rajin
    June 12, 2015 / 11:52 am

    Hi, are you from Trinidad? If yes, where can I find yellow lemons here?

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