TRINI PEPPER SAUCE

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  • Complexity: medium

Ingredients

  • 15 – 20 scotch bonnet peppers, stems removed
  • 1 bundle shadon beni
  • 1 whole head garlic, cloves peeled
  • 1 ripe lime, seeded
  • 2 tbsp mustard
  • 1½ quarts water
  • 2 tbsp salt

Directions

  1. Place peppers in blender.
  2. Add the remaining ingredients.
  3. Blend until processed.
  4. A little more water may be added depending on preferred consistency - thinner more water, thicker, less water.
  5. Bottle in sterilized jars and store in refrigerator.

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