West Indian pepper sauce
300g hot chilli I use mainly ripe Naga, scotch bonnet variety and a mix of others habenero etc
4 cups white vinegar (add more or less depending on your desired consistency)
1 tablespoon salt I used Himalayan pink salt
Juice 2 limes
3 tablespoons hot English prepared mustard
Put all above ingredients in a pan and boil briefly, when cool blend until smooth on a blender.
Bottle in clean sterile (I swish a little boiling water but be very careful in jars or bottles) bottles or jars, this sauce will keep for months in a fridge or two months in a cool cupboard
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