There’s something to be said for those who can handle the Habanero chilli. As someone who has never been able to enjoy chilli much beyond a Jalapeno, it is with great admiration that I watch my very dear friend Roger (Trinidadian born and bred) devour his family’s favourite condiment, Pepper Sauce. Out of love for Roger and my boyfriend Ollie, I planted a Habanero bush in my vegetable garden in the hope of producing enough of the fiery chillies to make this favourite sauce for the boys. And here we are – a plentiful Habanero bush and sauce to warm your heart (along with everything else)!
Not for the faint hearted this sauce is added to everything, and I mean everything. A jar of this freakishly hot (and I’m told delicious) sauce is always stocked in our fridge, as my boyfriend and Roger seem incapable of going without adding this to everything on their plate. That being said, for them, it’s not about the heat but the flavour this sauce brings to everything – literally adding the spice of life to everything it touches.
So I’ve adapted Roger’s family’s recipe under his helpful guidance and have come up with my own version of Trinidad Pepper Sauce (hot sauce to others). If you like chilli and aren’t afraid of a little kick, give this sauce a go, but be warned – a little goes a long way.
Makes roughly 2 – 3 jars worth of sauce.
20 Habaneros, roughly chopped (best to use a glove for this)
1 small mango, diced
1/2 large brown onion, roughly chopped
3 spring onions, roughly chopped
4 cloves garlic, roughly chopped
1 cup white vinegar
2 limes, juiced
1 Tbs vegetable oil
1 Tbs Dijon mustard
1 Tbs salt
1 tsp lime zest
1 small bunch of coriander
- Add all ingredients to a blender and blend until smooth.
- Steralize glass jars and once cold, pour sauce into jars.
As I mentioned before – easy does it. Don’t be a hero when it comes to Habaneros!