Preparation info

  • Difficulty


  • Makes

    1 Cup

Appears in

Sweet Hands: Island Cooking from Trinidad and Tobago

Sweet Hands

By Ramin Ganeshram

Published 2018

  • About

This is a relatively new recipe in Trinidad and can be likened to a spicy condiment paste of carrot and bitter melon along with prodigious hot chili peppers. No one is quite sure who or where it was developed, but it started out as a wedding condiment that represented the “hot” tongue and temper of a mother-in-law. It is served with roti and rice dishes and is now also a regular at most Hindu prayer meetings.


  • 3 Scotch bonnet peppers or other hot red chili peppers
  • 2 tablespoons chopped shado beni or cilantro leaves
  • 2 bitter melons, peeled and finely chopped
  • 2 carrots, peeled and finely chopped
  • 4 tablespoons freshly squeezed lime juice
  • ½ teaspoon coarse salt
  • 1 onion, finely chopped


  1. Grind the peppers and shado beni in a food processor or blender to a coarse paste. If the mixture is too dry to process, add 2 tablespoons of the lime juice. Add the remaining ingredients and pulse to a coarse consistency like wet sand.
  2. Store in a sealable container in the refrigerator for up to 1 month. Serve as a condiment with rotis and rice dishes.