Craig's Grape Adventure Trinidad Doubles, Cucumber Chutney, Trinidad

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step 1. Wash the Scotch Bonnet Peppers (6 cups) and trim off the stems. Give the peppers, Garlic (6 cloves) and Fresh Cilantro (1/2 cup) a rough chop. step 2. Place a deep bowl under the area where the ground peppers will fall, then start adding a mixture of the garlic, peppers and chopped cilantro into the mill and start cranking.

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Clean garlic cloves and chop the chadon beni. Using about 1 cup of vinegar blend the garlic and chadon beni. Pour out in a bowl and set aside. Blend the peppers in 1 cup of vinegar. (Caution: use a spoon when handling the peppers). Pour out the blended pepper into the bowl and add salt and mustard.

The Hirshon Trinidadian Hot Sauce The Food Dictator

15-20 hot peppers (scotch bonnet or habanero) 1 teaspoon salt 1 1/2 cups vinegar 10 leaves of Shado Beni or 1 cup cilantro 6 cloves of garlic 1/4 small green papaya 1 small bitter melon (caraili) 1 lemon or 2 ripe limes Juice of 4 limes 8 pimento peppers - optional 1 carrot - optional (helps to balance heat from peppers) Some notes:

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8. Pour puree into a Dutch oven and continue the blending process until all the ginger, garlic, onion, and peppers are used up. 9. Add vegetable oil and salt to the pureed mixture. 10. Bring to a boil over high heat. 11. Immediately reduce heat and simmer uncovered (stirring occasionally) for 10 minutes. 12.

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Instructions. Put the sliced limes to boil in ½ cup of water. Set aside to cool. Cut up the peppers. Prepare the bottle and its cover for the lime pepper sauce by scalding with hot water. First, add some pepper, then add some garlic, the salt and the lime. Continue to layer in this way until ingredients are used up.

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Squeeze limes to extract juice. Roughly chop the rest of ingredients. Place all ingredients except salt into blender and blend until smooth. (Blend for about 30 seconds with pulses lasting for about 5 seconds). Pour into jar, add salt and then stir to mix the salt (about 5 seconds). Store in refrigerator. Can last for at least 2 weeks (can last.

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If it's one thing Trinidad cuisine is known for is its heat and spice factor. When cooking Trini food, Scotch Bonnet peppers are often a common ingredient as part of the dish and as a condiment in the form of hot sauce, although to locals, it's called Peppa Sauce. In this recipe, we will show you how to make Trinidad Hot Sauce. While the main ingredient is Scotch Bonnet peppers, we like to.

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Give all the ingredients a rough chop, then combine the peppers with garlic and the chadon beni. Start with adding about 4 ounces of vinegar along with the other seasonings of curry, black pepper, onion salt, and mustard powder. Combine these to the consistency you want, adding more vinegar in bits to make it smoother.

Trinidad Style Hot Pepper Sauce Recipe (Pocketfulofrocketfuel) YouTube

Pour in the mustard, vinegar, lime juice, and vegetable oil, cover the blender, and pulse until the mixture is very finely chopped. Stop the blender, and add salt, sugar, curry powder, celery seed and lime zest. Blend again until the sauce is smooth. Pour into clean jars, and store in refrigerator. Prep Time: 0 hours.

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You'll Need…. 25-30 HOT peppers * 1/2 cup cilantro chopped 3/4 teaspoon sea salt 1 cup vinegar 10 cloves garlic 1/2 lemon. Notes. This recipe works great with any type of hot pepper, but I used a combination of Trinidad Moruga Scorpion, Bhut Jolikia, Chocolate Bhut Jolikia, Chocolate Scotch Bonnet, Scotch Bonnet, Habanero and the Seven Pod.

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Yield: 12 Ounces INGREDIENTS 15 Hot Peppers (Scotch Bonnet/Habanero)6 - 7 Chadon Beni/Culantro Leaves7 Cloves Garlic, peeled1 Inch Piece of Carrot, peeled½ Inch Piece of Fresh Ginger, peeled1 ½ Tsp Salt½ - ¾ Cup VinegarJuice of 1 Lime METHOD 1. If your hands are sensitive to pepper/capsicum, put on a pair of gloves for preparation. 2. Remove stems from peppers by gently twisting and.

Hot Pepper Sauce A Trinidadian Staple recipe

This is a recipe I will be using in some of my up and coming videos. This is a delicious. This video is showing you how to make Trinidadian hot pepper sauce.

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In a food processor or blender, grind peppers in batches along with few garlic cloves. Add some portion of vinegar and pulse. Pour this mixture into a pot and repeat this process for the remaining peppers. Put the pot on the stove, add salt and cook on medium heat. Fill water in another pot and bring to a boil.

Craig's Grape Adventure Trinidad Doubles, Cucumber Chutney, Trinidad

Wash the chadon beni (culantro) leaves. Place the leaves on a cutting board and use a kitchen knife to roughly chop them. Peel and wash the garlic and ginger. Set the chadon beni, garlic, and ginger aside on a plate. Wearing food safe nitrile gloves, wash the scotch bonnet peppers under running water.

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Chef Jason teaches Kezzianne how to make a simple Trinbagonian Pepper Sauce:Yield: 12 OuncesINGREDIENTS15 Hot Peppers (Scotch Bonnet/Habanero)6 - 7 Chadon Be.

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Pour out in a bowl and set aside. Blend the peppers in 1 cup of vinegar. Blend the peppers in 1 cup of vinegar. Note: For safe measure use a spoon when handling the peppers. Pour out the blended pepper into the bowl and add salt and mustard. Mix thoroughly. Place in a bottle and store in a cool, dry place.