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Just be careful with this sauce. It is extremley hot!!

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Ingredients

45 scotch bonnet peppers
4 bulbs garlic
4 cups boiling water (Vinegar can be used if preferred)
4 tbsp salt (to taste)
2 tbsp mustard (optional)
1 small bunch of coriander
1 large carrot or 2 small carrots chopped

Preparation

1. Put scotch bonnets , garlic, water,coriander and mustard (optional) in a blender/food processor (all the scotch bonnets may not fit at the same time so put in around 10 at a time and blend and continue adding until all is blended)

2. Blend on chop option ( the consistency should be blended but not pureed so therefore if your blender/food processor has a chopped option used this)

3. Add salt and stir

4. Place in a sterilized glass bottle and leave open until mixture is cooled

5. When mixture is cooled place in refrigerator (if water is used last up to 3 months)

TIP: When using pepper sauce always use clean spoon each time

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1 Item(s)

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