Pepper Sauce



Welcome! Let’s kick things off with my blog’s namesake – pepper sauce.  The key ingredient to a great West Indian pepper sauce is wiri wiri peppers. Sadly, wiri wiri peppers are hard to come by, so some good alternatives are scotch bonnet peppers or habanero peppers.

Pepper Meter
Seeds = Heat
Remove seeds for a mild pepper sauce.

What you need…

8 wiri wiri peppers (8 scotch bonnet peppers or  11 habanero peppers)
4 green onions
1 small mango (unripe)
3 gloves of garlic
½ cup organic white wine vinegar
1 tsp of sea salt

How to do it…

  1. Wash peppers,  onions and mango thoroughly.
  2. Finely chop garlic, onions, peppers and mango.
    (Note – Dispose of the pepper seeds if you want a milder tasting sauce.)
  3. Blend peppers, onions, mango, garlic and salt together.
  4. Slowly add vinegar into the mixture to create a smooth texture for the sauce.
    (Note – If the mixture starts looking watery, stop adding vinegar.)
  5. Store pepper sauce in a clear container (ideally glass) and place in a cool area in your kitchen.
  6. Let sauce sit for a few days before serving.

How to be safe…

  • Make sure you wear gloves when handling wiri wiri peppers (or any hot pepper)  – the fire should be lit in your mouth not on your skin
  • My mouth, my mouth is on fire! Milk is the best firefighter because it coats your taste buds and neutralizes the acidity in your mouth.



8 thoughts on “Pepper Sauce

  1. Oh my, this sounds yummy. How long will it last after making it if you don’t use it in one go, and can it be preserved through canning? (I’m a sauce newbie.)

    • It certainly can, Annie! The best way to preserve the sauce is by placing it in a tighly sealed container in a dimly lit and cool area in your kitchen. It can last from 9 to 12 months. Pay attention to colour changes at the top of the sauce. This will indicate the sauce’s expiry date. When the colour starts to change, it’s best to discard it.

  2. Looks like I found a new hot sauce to try! I’m always on the hunt for a sauce that isn’t your typical tabasco-type. Thanks!! I also have a co-worker who is the self-appointed hot sauce expert, I’ll have him take a stab at this sure to be divine hot sauce!

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