Hot Pepper Sauce

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Preparation info

  • Makes

    2 Cups

    • Difficulty


Appears in

Sweet Hands: Island Cooking from Trinidad and Tobago

Sweet Hands

By Ramin Ganeshram

Published 2018

  • About

Watching my father eat was one of my most fascinating childhood pastimes—largely because of the astounding amount of incredibly hot pepper he consumed with every meal. He would either eat whole hot peppers between bites of food, each crunch releasing its tart, hot aroma, or he’d liberally dash habañero sauce on his rice, mixing it in well so that every forkful was good and spicy. One of his favorites was the yellow sauce he made from habañero peppers. I like to use it to flavor squash soups, but remember—just a little dab’ll do ya!


  • ½ pound yellow Scotch bonnet pepper or other hot chili peppers, stemmed, seeded, and finely chopped
  • 4 fresh pimiento peppers, stemmed, seeded, and finely chopped; or 4 tablespoons finely chopped jarred pimientos
  • 1 small carrot, peeled and finely chopped
  • ¼ cup light brown sugar
  • ¼ cup white wine vinegar
  • ¼ cup mustard oil
  • 1 tablespoon Trinidad curry powder
  • 1 tablespoon ground cumin
  • ½ teaspoon coarse salt
  • 1 teaspoon freshly ground black pepper
  • 4 cloves garlic, finely chopped


  1. Combine all the ingredients in a blender or food processor, ensuring that the lid is on tight. Pulse to a thick yellow sauce the consistency of bottled mustard.
  2. Pour the sauce into a 16-ounce glass bottle and seal tightly. The sealed bottle may be stored, unrefrigerated, for up to 3 months. Once unsealed, it may be refrigerated for up to 1 month.