Pepper Sauce Recipe ...

[guyguy]

So I'm planning on making another batch of pepper sauce with habanero (close enough to Congo) peppers and decide to try some other recipe this time around. Please post you favourite pepper sauce recipe ... I like mine rell hot eh.

[Chicabonita]

So I'm planning on making another batch of pepper sauce with habanero

Yuh make no joke guyguy. :shock: :shock: :shock: :shock: :shock:

[Wayne]

I waiting tuh see dat recipe too.

[guyguy]

So it look like nobody have any kinda recipe.

[Falcon]

recipe owner sleepin - sorry.

[guyguy]

recipe owner sleepin - sorry.Well wake she up nah.

[Falcon]

Like yuh want all the food tomorrow to have so much pepper only one of us could eat for Christmas?? No chance, yuh will wait for recipe.

In the meantime, buy some scotch bonnet, naga moresh, a morai, a green pawpaw, some carilie and a bousand head ah garlic. Empty ah Dolmio bottle too.

and stay chuned.

[guyguy]

Dey doh have Scotch Bonnet here - jess habañero, but it close enough though not as hot.
I already have the Morai, Carilee, and Popoy - but will have to get ah nex Popoy since de one I got getting ripe. Ah have all kinda garlic too.
We doh have Dolmio bottle over here (wat is dat anyway?) but ah have ah 1 quart wide-mouth Mason Jar.

Ah cyar wait too long eh. Peppersauce makin' tomorrow - one way or de odder.

[Falcon]

grind the pepper and garlic, cut the morai, carilie, carrots, add vinegar and plently salt. Sterlise yuh bottle with hot water and away you go. that is the rush recipe since yuh hurry.

[JPersad]

I could never tell the difference between a habanero and a scotch bonnet .They both look the same and the heat is comparable.

[Poser]

wayeeeeeeeeeeeeeee ah see some real pepper men come out on this thread

:D :D

[Bad Dog]

So I'm planning on making another batch of pepper sauce with habanero (close enough to Congo) peppers and decide to try some other recipe this time around. Please post you favourite pepper sauce recipe ... I like mine rell hot eh.

Check out these links:
http://www.simplytrinicooking.com/2009/ ... sauce.html (http://www.simplytrinicooking.com/2009/10/lime-pepper-sauce.html)
http://www.simplytrinicooking.com/searc ... er%20sauce (http://www.simplytrinicooking.com/search/label/Pepper%20sauce)
The intensity of the heat depends on the peppers. I tried both and they were really good; I got some congo peppers at the West Indian store.

[guyguy]

Well, here it is. I'll have to wait till it cures to start eating.

[Wayne]

ALLYUH DOE GRIND/PULVERIZE NUTTING?......dat look like ah Jar ah Pickles. :lol: :lol: :lol: :lol:

[guyguy]

ALLYUH DOE GRIND/PULVERIZE NUTTING?......dat look like ah Jar ah Pickles. :lol: :lol: :lol: :lol:
It IS a jar of pickles - pickled carailee, morai, popoy. :lol: :lol: :lol:

[Wayne]

ALLYUH DOE GRIND/PULVERIZE NUTTING?......dat look like ah Jar ah Pickles. :lol: :lol: :lol: :lol:
It IS a jar of pickles - pickled carailee, morai, popoy. :lol: :lol: :lol:

Yeah,buh guy guy ah tort dat all ah dis wuz 'bout pepper sauce?...........SAUCE .......like
dem saucy woman and dem..........oh lawd dem "trini" woman saucy. :lol: :lol: :lol:

[Sly1]

Do you have to water the peppersauce down with all that vegetables?

Every year I grow my habanero peppers and give away baskets full to other Trini's in my area.

I make PURE peppersauce! The kind my grand father and my mother used to make.
First I wash my peppers in a little salt water.
With a very sharp knife, fork and spoon I cut open each pepper, and separate seeds from the pulp.
I take an envelope and put aside seeds for the next year planting.
I collect all the other seeds in bottles which I cover with vinegar and a generous salt. This makes one kind of delicious HOT sauce.
The pulp I put in the food processor and grind. Leave this alone for quite awhile as the pepper vapors will blow you out of the kitchen. I light a couple of candles to help with these vapors.
Sterlize large and small jars. Put pulp in jars, top with salt and 2 TBS vinegar. Put this in the sun for Mother nature to cure. This will last 1-5 years on the shelf.

[Poser]

you have to grind that up in ah blender ... on a coarse setting ..

whammmmmmmmm allyu fellas from Diamond only know how to sing music

.

[guyguy]

I didn't water down the veggies for this concoction. We'll see how it tastes in a couple of days.

The PURE peppersauce is fine. I do that too but I like to have different types of peppersauce available, and even different "hotness" for visitors.

[guyguy]

you have to grind that up in ah blender ... on a coarse setting ..

whammmmmmmmm allyu fellas from Diamond only know how to sing music

.
Ah jess followin de man recipe breds. After ah taste it, ah go (re)organize from dey if it doh come out good. :D :D :D

[Poser]

sell it by the piece

:D :D

.

[DOGG]

one lime to 8 hot peppers

cut limes in half and de-seed
blend limes, including rind, until a fine pulp
add peppers blend to the consistency you like, course or fine _ in a mixture of half boiled water and half white vinegar.
add salt

that would be the best peppersauce you'll have for the year

[guyguy]

one lime to 8 hot peppers

cut limes in half and de-seed
blend limes, including rind, until a fine pulp
add peppers blend to the consistency you like, course or fine _ in a mixture of half boiled water and half white vinegar.
add salt

that would be the best peppersauce you'll have for the yearAh making this today, today one time. Yuh have to boil de Vinegar too?

[DOGG]

nah, just the water

[Poser]

Dogg does make cooking sound so easy and simple ..

.

[DOGG]

yuh never realise d best tasting dishes are the simplest?