Equipment
Ingredients
Aromatics and Base
- 100 g scotch bonnet peppers, destemmed and roughly chopped
- 15 g garlic, peeled
- 15 g culantro, washed and roughly chopped
Liquids and Seasoning
- 120 ml apple cider vinegar
- 30 ml lime juice, freshly squeezed
- 8 g sea salt
- 5 g brown sugar
- 15 g yellow mustard
Nutrition (per serving)
Method
Put on food-safe disposable gloves. Wash the Scotch bonnet peppers, remove the stems, and roughly chop them on a cutting board along with the garlic and culantro.
Transfer the chopped peppers, garlic, and culantro into a blender. Pour in the apple cider vinegar and lime juice, then add the sea salt, brown sugar, and yellow mustard.
Blend the mixture on high speed until it is completely smooth and emulsified.
Pour the blended sauce into a sterilized glass jar. Seal tightly and let it rest at room temperature for at least 1 hour to allow the flavors to meld before serving or transferring to the refrigerator.
Chef's Notes
- Safety first: The capsaicin oil in Scotch bonnets is volatile and potent. Always wear gloves during prep, and consider opening a window or turning on an exhaust fan while blending to avoid inhaling spicy fumes.
- Culantro, known locally in the Caribbean as shado beni or bandanya, has a much stronger, more pungent flavor than its cousin cilantro. If you must substitute with cilantro, use double the amount to achieve a similar herbaceous backbone.
- The flavor of this sauce will develop and deepen significantly after a few days in the refrigerator. Freshly blended sauce will taste sharper and more acidic than the aged product.
- For a fermented, funkier flavor profile, you can omit the vinegar initially, create a 3 percent salt brine, and ferment the peppers and garlic for two weeks before blending with vinegar.
Storage
Refrigerator: 3 months — Store in a sterilized, airtight glass bottle or jar.
Freezer: 6 months — Can be frozen in ice cube trays, though the texture may separate slightly upon thawing.
