Let me start off this post by saying a very Happy Divali to my Hindu community. I get to experience a very multi-cultural country and I am grateful to be born here. With the menus that would be present at most Hindu households today – curried everything, I thought about sharing this quick recipe with you. Also I visited the market this weekend and through bargaining aka sweet talk , scored scotch bonnet peppers...way, way, way too many.
So in keeping with today’s theme I decided to make a quick pepper sauce. This condiment can be found in almost every household here and will definitely debut on lunch and dinner tables today. It can be purchased at local markets and grocery stores. But homemade with fresh herbs and produce is where its at. Let’s jump in, shall we.
You will need:
1 medium onion
20 scotch bonnet peppers ( I told y’all I hauled)
6 leaves shandon beni
5 large garlic cloves
1 large lime
1 Tbsp salt
1/2 Tbp sugar
6 stalks fresh chives (sometimes the stalks have two coming out in this case use 3)
1 1/2 cup white vinegar
Washed all produce thoroughly. Roughly chop chives, onions and chandon beni. Add peppers, garlic, chopped herbs and onions into blender. Pour in vinegar, add salt and sugar and squeeze the juices from the lime in. Be careful with the seeds from the limes, make sure to catch them if squeezing directly in.
Cover and hit that blend/ grind button. When everything has combined, taste a little carefully. Salt can be adjusted as needed. Pour into glass jar and store in the fridge. Boom. Condiment done.