Trini Pepper Sauce2012-10-13
Yield: 2½ cups
- 20 hot peppers
- 3 heads of garlic
- 2 cups vinegar
- 1 tbsp salt
- 2 tbsp mustard
- 3 bundles Chadon Beni (about 18 leaves)
- Wash peppers and set aside. 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. Mix thoroughly. Place in a bottle and store in a cool place.
Recipe © Simply Trini Cooking. All rights reserved