- Bertie’s Mega-Hot Trinidad Pepper Sauce (recipe)
- Caribbean Ketchup (recipe)
- Sarina’s Trinidad-Style Garlic Sauce (recipe)
- Sarina’s Tropical Mango Hot Sauce (recipe)
So you want to know how to make Trini pepper sauce? Trinidad Pepper Sauce is no joke peoples. This is liquid fire, forged from the flesh of the hottest scotch bonnet peppers, garlic, onions and other assorted ingredients simmered to perfection.
This recipe is for my father’s pepper sauce, something he’s been making for… well let’s just say since before I was born 
Mustard and vinegar give it a lovely sweet n sour tang, while ginger and garlic create a savoury aftertaste that will have you wishing you had sprinkled ‘just a little bit more’ on 
Some people add papaya and other assorted fruits for added sweetness, my father never has, still both options are equally valid.
This recipe yields around 1 Gallon of Pepper Sauce so feel free to scale down to suit your needs. Leave a little to give to a friend tho, they’ll love you for it 
The main ingredient in Trinidadian Pepper Sauce is the infamous scotch bonnet pepper. This festive looking pepper comes in red, yellow, orange, and green and is well known for its heat. However, it also has a very floral quality and citric sweetness that many come to appreciate (after asking for more water the first few times that is )
From Wikipedia:
The Scotch Bonnet (Capsicum chinense Jacq.) is a variety of chili pepper similar to and of the same species as the habanero. A cultivar of the habanero, it is one of the hottest peppers in the world. Found mainly in the Caribbean islands, it is named for its resemblance to a Scotsman’s bonnet. Most Scotch Bonnets have a heat rating of 150,000–325,000 Scoville Units.
These peppers are used to flavour many different dishes and cuisines worldwide. Scotch Bonnet has a flavour distinct from its Habanero cousin. This gives Jerk dishes (pork/chicken) and other Caribbean dishes their unique flavour. Scotch Bonnets are especially used in Caymanian and Jamaican cooking, though they often show up in other Caribbean recipes
This post was originally published on June 21, 2007. It has been updated once since then.
Bertie’s Mega-Hot Trinidad Pepper Sauce
Recipe By: TriniGourmet.com
Yield: 1 Gallon
INGREDIENTS:
2 1/2 lbs Scotch Bonnet peppers
1/2 lb ginger, peeled
1/4 lb garlic
1 lb onions
2 litres vinegar (my father uses plain white vinegar however for an unexpected twist milder flavoured vinegar variants like white wine or champagne work very well, though less economical. You can scale the recipe down to accomodate, if anything)
1/4 cup vegetable oil
2 – 3 tbsp salt (to taste)
2 cups table mustard (not powdered)
DIRECTIONS:
1. Chop ginger, garlic, and onion.
2. Halve the Scotch bonnets (you may want to wear gloves for this)
3. Pour 1 cup vinegar into the blender
4. Add ginger, garlic, onion, and peppers in small batches
5. Blend until mixture becomes almost ‘too thick’ to blend further
6. Add 3 tbsp mustard and 1 cup vinegar
7. Repeat. Adding garlic, onions, peppers, mustards and vinegar in sequence until blender fills
8. Pour puree into a Dutch oven and continue the blending process until all the ginger, garlic, onion, and peppers are used up.
9. Add vegetable oil and salt to the pureed mixture
10. Bring to a boil over high heat
11. Immediately reduce heat and simmer uncovered (stirring occasionally) for 10 minutes
12. Remove from heat and bottle
This recipe is an exclusive TriniGourmet original. Please do not share it or post it to your site without crediting TriniGourmet.com. A link back to our site is not necessary but always appreciated
This post was originally published June 23, 2007. It has been updated 3 times since then.
Like That Heat? You’re Gonna LOVE It On These!
• Chicken Cacciatore
• Bertie’s Trinidad Pelau
• Trinidad Macaroni Pie
• Trinidad Chicken Chow Mein
• Festive Chicken Fried Rice
About Sarina
Passionate foodie, founder of Trinigourmet and Caribbean Lifestyle Maven. Author of "Glam By Request: 30+ Easy Caribbean Recipes"
This month marks the third installment of my “CookALong” series where a prominent (usually) Caribbean personality follows one of my recipes, and sometimes throws in a few of their own This week however I’m shaking things up a bit by ...
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hi. i found this site from elise’s simply recipes site (jerk chicken link). i’m looking for your jerk chicken recipe…
also–is this sauce a table sauce that you just use on whatever you’d use tabasco on, or does it go well with any particular type of dish(es)? thanks!
HI,
my name is lee and I live in america , I would like to know after making this pepper sauce if you have to refridgerate it?
thanks for a wonderful recipe.
lee.
HI,
my name is lee and I live in america , I would like to know after making this pepper sauce if you have to refridgerate it?
thanks for a wonderful recipe.
lee.
Amina – those recipes are coming soon!
Natasha – YAY!! I’ll pass this message on to my dad!
April – Hi there, I don’t have a jerk chicken recipe on this site (yet)…. the site may have been confused by this pepper sauce recipe as akin to jerk seasoning
Lee – yes, by all means refrigerate!
Amina – those recipes are coming soon!
Natasha – YAY!! I’ll pass this message on to my dad!
April – Hi there, I don’t have a jerk chicken recipe on this site (yet)…. the site may have been confused by this pepper sauce recipe as akin to jerk seasoning
Lee – yes, by all means refrigerate!
why do peppersauce settles at the top or bottom when in bottles….can u tell me what i must do to prevent that.
why do peppersauce settles at the top or bottom when in bottles….can u tell me what i must do to prevent that.
Hey, I am planning a pepper and pepper sauce post, too! This one looks delish.
Hey, I am planning a pepper and pepper sauce post, too! This one looks delish.
Shanaza – what settles at the bottom is the solids in the bottom sauce separating from the oils. Just a quick stir should fix things again
Depending on how finely one blends ones pepper sauce you may or may not have this problem
Nicole – thanks!
Shanaza – what settles at the bottom is the solids in the bottom sauce separating from the oils. Just a quick stir should fix things again
Depending on how finely one blends ones pepper sauce you may or may not have this problem
Nicole – thanks!
thanks Nicole…
thanks Nicole…
Thanks for the recipe! We’re making it right now (though only 1/5 of the recipe). April’s grandfather is from Trinidad, and we love his sauce… unfortunately, his recipe is lost… hopefully yours will be a good substitute!
Cheers-
Andre and April
Thanks for the recipe! We’re making it right now (though only 1/5 of the recipe). April’s grandfather is from Trinidad, and we love his sauce… unfortunately, his recipe is lost… hopefully yours will be a good substitute!
Cheers-
Andre and April
Andre and April – I hope it turns out to your liking
Andre and April – I hope it turns out to your liking
Andre and April – I hope it turns out to your liking
Hi Sarina, just wanted to say thanks for sharing your family recipes with us. Have been to St Lucia a couple of times and loved the local sauces but difficult to get in the UK. Now we can enjoy the real deal without the airfare! xx
Hi Sarina, just wanted to say thanks for sharing your family recipes with us. Have been to St Lucia a couple of times and loved the local sauces but difficult to get in the UK. Now we can enjoy the real deal without the airfare! xx
Hi Sarina, just wanted to say thanks for sharing your family recipes with us. Have been to St Lucia a couple of times and loved the local sauces but difficult to get in the UK. Now we can enjoy the real deal without the airfare! xx
Like chennette mentioned, I’d love to know the “punch” cooking adds to it. Seems just about everyone in my family has a recipe for pepper sauce, including me.. even my 14yr old daughter. But none of them include cooking. Will have to give this a try when I reap my pepper this summer.
Chris De La Rosa’s last blog post..Shado Beni hot sauce which will rock your socks off!
Like chennette mentioned, I’d love to know the “punch” cooking adds to it. Seems just about everyone in my family has a recipe for pepper sauce, including me.. even my 14yr old daughter. But none of them include cooking. Will have to give this a try when I reap my pepper this summer.
Chris De La Rosa’s last blog post..Shado Beni hot sauce which will rock your socks off!
Like chennette mentioned, I’d love to know the “punch” cooking adds to it. Seems just about everyone in my family has a recipe for pepper sauce, including me.. even my 14yr old daughter. But none of them include cooking. Will have to give this a try when I reap my pepper this summer.
Chris De La Rosa’s last blog post..Shado Beni hot sauce which will rock your socks off!
Thanks.
My daughter brought back some hot souce from Guyana (but it was made in Trinidad). It was a big bottle (28 oz) that I thought we would never finish, even though we like hot souces. It was gone in 2 months.
I looked to get some more on the internet but the shipping would bring the price of a big bottle to over $20. So, I decided to try to make my own and ended up going with your recipe, more or less. I added 3 times the garlic and no ginger. I also added carrots, since they are an ingredient of “Dave’s After Death” hot souce and I though it needed some more without the ginger body. I really like the result.
I also tried a batch with a lot (3 mangos to 8 peppers) of fresh mango instead of the carrots for a sweeter milder sauce. That was great also. I guess it’s all good.
Bye the way, since I now have a LOT of sauce, how long should it last in the fridge?
Cheers,
Michael
Thanks, again.
Thanks.
My daughter brought back some hot souce from Guyana (but it was made in Trinidad). It was a big bottle (28 oz) that I thought we would never finish, even though we like hot souces. It was gone in 2 months.
I looked to get some more on the internet but the shipping would bring the price of a big bottle to over $20. So, I decided to try to make my own and ended up going with your recipe, more or less. I added 3 times the garlic and no ginger. I also added carrots, since they are an ingredient of “Dave’s After Death” hot souce and I though it needed some more without the ginger body. I really like the result.
I also tried a batch with a lot (3 mangos to 8 peppers) of fresh mango instead of the carrots for a sweeter milder sauce. That was great also. I guess it’s all good.
Bye the way, since I now have a LOT of sauce, how long should it last in the fridge?
Cheers,
Michael
Thanks, again.
Actually the sauce from my previous post was Baron’s from St. Lucia.
Actually the sauce from my previous post was Baron’s from St. Lucia.
OMG! I can’t wait to make this! Of all the things my Trini husband talks about missing from back home this is the big one. An authentic, mustard-based, singe-your-eyebrow-hair-off sauce is sure to bring a tear to his eye. Thanks!
OMG! I can’t wait to make this! Of all the things my Trini husband talks about missing from back home this is the big one. An authentic, mustard-based, singe-your-eyebrow-hair-off sauce is sure to bring a tear to his eye. Thanks!
OMG! I can’t wait to make this! Of all the things my Trini husband talks about missing from back home this is the big one. An authentic, mustard-based, singe-your-eyebrow-hair-off sauce is sure to bring a tear to his eye. Thanks!
Sharon & Jo – Hope they turn out to your liking!!
Chris – I have never asked my father why he cooks it… I should do so before typing my answer but I’m feeling rather lazy. In tasting his (vs. others) I have noticed that his is not as harsh as many other pepper sauces I’ve had. Meaning that the heat is there, but the flavours are what you notice first and then the heat creeps up and takes over
. I believe the cooking is partly responsible for that. Also, he makes his batches to last for a full year and I can’t see it lasting that long otherwise 
Michael – cooking it (if you did) it should last 6 months or more in the fridge
I love how you made your own substitutions. I recently had a milder pimento sauce that used sweeter vegetables and loved it immensely 
Sharon & Jo – Hope they turn out to your liking!!
Chris – I have never asked my father why he cooks it… I should do so before typing my answer but I’m feeling rather lazy. In tasting his (vs. others) I have noticed that his is not as harsh as many other pepper sauces I’ve had. Meaning that the heat is there, but the flavours are what you notice first and then the heat creeps up and takes over
. I believe the cooking is partly responsible for that. Also, he makes his batches to last for a full year and I can’t see it lasting that long otherwise 
Michael – cooking it (if you did) it should last 6 months or more in the fridge
I love how you made your own substitutions. I recently had a milder pimento sauce that used sweeter vegetables and loved it immensely 
Notice the gloves used in preparation!
.-= Marsha´s last blog ..Coincidence? I CALL IT FATE =-.
Notice how he didn’t have them on for a good part of the cutting the peppers though?
Yeah, not smart 
Notice how he didn’t have them on for a good part of the cutting the peppers though?
Yeah, not smart 
Notice the gloves used in preparation!
.-= Marsha´s last blog ..Coincidence? I CALL IT FATE =-.
Notice how he didn’t have them on for a good part of the cutting the peppers though?
Yeah, not smart 
Sarina,
thank you so much for sharing your poppas recipe …..its simmering on my stove……5 more min….it tastes and smells devine…..
i look forward to trying one of your tradtional dishes to accompany it…or just on my eggs tomorrow morning,
I wonder if Habaneros grown in my place , Wolfville ,Nova Scotia, Cananda are as hot as in the motherland
thanks again
char
Sarina,
thank you so much for sharing your poppas recipe …..its simmering on my stove……5 more min….it tastes and smells devine…..
i look forward to trying one of your tradtional dishes to accompany it…or just on my eggs tomorrow morning,
I wonder if Habaneros grown in my place , Wolfville ,Nova Scotia, Cananda are as hot as in the motherland
thanks again
char
Hi Sarina, mmmmmmmmmm!, I’m addicted. My supply of Trini hot pepper sauce is diminishing. I can’t wait until June when our Trini friends come to the UK with fresh supplies, so I’ve had a go at making it myself. Great!, it even gets the thumbs up from the boys in the local pub (those brave enough to try!). I’ve tried a slight variation by adding three finely chopped up limes at the simmering stage. Both versions are just as addictive.
Can’t wait to try doubles and pepper sauce in Trini, won’t get there for Carnival 2010 to see the Trini Revellers band.
Many thanks, Steve E., Bridlington, UK
Hi Sarina, mmmmmmmmmm!, I’m addicted. My supply of Trini hot pepper sauce is diminishing. I can’t wait until June when our Trini friends come to the UK with fresh supplies, so I’ve had a go at making it myself. Great!, it even gets the thumbs up from the boys in the local pub (those brave enough to try!). I’ve tried a slight variation by adding three finely chopped up limes at the simmering stage. Both versions are just as addictive.
Can’t wait to try doubles and pepper sauce in Trini, won’t get there for Carnival 2010 to see the Trini Revellers band.
Many thanks, Steve E., Bridlington, UK
I just cooked it up. The boiling is what caught my attention. I’ve blanched before, but not boiled. I used some local peppers here in San Francisco, along with some yellows I brought back from Nevis, while on vacation. Otherwise I have to wait for family to come visit from Trinidad. It’s cooling now, but the kitchen smells nice spicy. UMM.
It’s a great smell isn’t it ?
Thanks for letting me know that a little bit of my home is now a part of yours 
I just cooked it up. The boiling is what caught my attention. I’ve blanched before, but not boiled. I used some local peppers here in San Francisco, along with some yellows I brought back from Nevis, while on vacation. Otherwise I have to wait for family to come visit from Trinidad. It’s cooling now, but the kitchen smells nice spicy. UMM.
It’s a great smell isn’t it ?
Thanks for letting me know that a little bit of my home is now a part of yours 
Those are NOT scotch bonnets. Those are Trinidadian congo peppers, which are different to scotch bonnets. If you look at the description posted, they are even described as having “bonnets”. Here is what a real one looks like.
www.artsjournal.com/outthere/scotch_bonnet_pepper.jpg
They are not always ‘collapsed’. My father doesn’t use congos for his sauce. Best wishes
www.bigoven.com/whatis.aspx?term=scotch+bonnet+chilies
www.gringleygringo.com/acatalog/Scotch_Bonnet_chilli.html
They are not always ‘collapsed’. My father doesn’t use congos for his sauce. Best wishes
www.bigoven.com/whatis.aspx?term=scotch+bonnet+chilies
www.gringleygringo.com/acatalog/Scotch_Bonnet_chilli.html
Those are NOT scotch bonnets. Those are Trinidadian congo peppers, which are different to scotch bonnets. If you look at the description posted, they are even described as having “bonnets”. Here is what a real one looks like.
www.artsjournal.com/outthere/scotch_bonnet_pepper.jpg
Those are NOT scotch bonnets. Those are Trinidadian congo peppers, which are different to scotch bonnets. If you look at the description posted, they are even described as having “bonnets”. Here is what a real one looks like.
www.artsjournal.com/outthere/scotch_bonnet_pepper.jpg
They are not always ‘collapsed’. My father doesn’t use congos for his sauce. Best wishes
www.bigoven.com/whatis.aspx?term=scotch+bonnet+chilies
www.gringleygringo.com/acatalog/Scotch_Bonnet_chilli.html
Absolutely fantastic! My son could never find anything hot enough but now he has! I made a tiny amount to try it out, but I will definitely be making it again. I am now hooked on your site. The black cake was yesterday (YUM!) and next I’m making aloo pies & doubles…
Absolutely fantastic! My son could never find anything hot enough but now he has! I made a tiny amount to try it out, but I will definitely be making it again. I am now hooked on your site. The black cake was yesterday (YUM!) and next I’m making aloo pies & doubles…
Absolutely fantastic! My son could never find anything hot enough but now he has! I made a tiny amount to try it out, but I will definitely be making it again. I am now hooked on your site. The black cake was yesterday (YUM!) and next I’m making aloo pies & doubles…
Hi Sarina!
I was wondering – is there any method that can be used so that the sauce does not require refrigeration? I am making my first batch tomorrow and wondered if there was anything I could do to this end.
Either way – I am sure looking forward to the “friendly fire”!!!
Thanks for posting the wonderful recipe!
Hi Sarina!
I was wondering – is there any method that can be used so that the sauce does not require refrigeration? I am making my first batch tomorrow and wondered if there was anything I could do to this end.
Either way – I am sure looking forward to the “friendly fire”!!!
Thanks for posting the wonderful recipe!
Hi Sarina!
I was wondering – is there any method that can be used so that the sauce does not require refrigeration? I am making my first batch tomorrow and wondered if there was anything I could do to this end.
Either way – I am sure looking forward to the “friendly fire”!!!
Thanks for posting the wonderful recipe!