The Burning Sensation of A Trini Pepper Sauce
Scotch bonnet chili peppers are the favorite here in Trinidad as in the Caribbean. But then there are other very hot varieties like Congo and Seven Pot. Seven pot pepper, especially, is so hot that you cannot hold it with your bare hands or else your hands will burn you. That is one hot pepper I’ve come to respect. Congo pepper is brown in colour and looks really nice but don’t be mistaken, it is very ,very (and I stress on the very) hot as well.
Great in other dishes
So other than the heat you see, hot pepper has it’s benefits and as a Trini that has grown accustomed to a little pepper, I must say that there are some foods that doesn’t taste good without it; have you ever eaten doubles without slight pepper? or how about a Mango Chutney or Kuchela? It just doesn’t taste the same so get used to it and enjoy life on the hot, spicy, trini side. Anyhow, here’s Pepper Sauce (trini style).
…..Before I start, I was just reminiscing about my boy days …..when I was young I could remember a skipping rope game those girls used to play. And then there would be a part where they would say salt ,vinegar, mustard, pepper, pepper…well you know by the time they reach pepper you better be jumping fast or else you would really feel the sting of the cow rope.. Thinking back now, little did they know that they were repeating the ingredients for pepper sauce. What a coincidence… OK! OK! enough reminiscing for one day. Time for some Pepper Sauce. Enjoy!
Trini Pepper Sauce Recipe
20 hot peppers
3 heads of garlic
2 cups vinegar
1 tbsp salt
2 tbsp mustard
3 bundles Chadon Beni(about 18 leaves)
Storing Your Trini Pepper Sauce
Happy cooking to all, “Ah gone!”
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