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