Pepper sauce

Pepper sauce

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Prep: 15 mins Cook: 10 mins plus 2 days standing


Makes about 500ml/18 fl oz
This Caribbean condiment is based on Scotch bonnet chillies - serve sparingly alongside savoury dishes or add while cooking for extra heat

Nutrition and extra info

  • Freezable
  • Gluten-free
  • Vegetarian

Nutrition: per tbsp

  • kcal9
  • fat0g
  • saturates0g
  • carbs2g
  • sugars1g
  • fibre0g
  • protein0g
  • salt0g
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  • 1 lime



    The same shape, but smaller than…

  • 12 medium-sized scotch bonnet chillies (to make it super-hot, use up to 20), stem removed, roughly chopped (wear disposable gloves)
  • 1 tbsp chopped coriander leaves
  • 1½ garlic bulb, cloves peeled
  • 150ml white wine vinegar
  • 1½ heaped tbsp golden caster sugar
  • 1 tbsp American mustard
  • 1 thumb-sized piece ginger, peeled and roughly chopped



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • ½ unripe papaya (green and firm to the touch), peeled, deseeded and roughly chopped



    Native to tropical America, papayas are a large fruit also known as paw-paws. They have vibrant…


  1. Put the lime in a small pan and cover with cold salted water. Bring to the boil and cook for 10–15 mins until soft and tender. Remove from the water and set aside to cool.

  2. Meanwhile, put all the other ingredients in a blender and blend until smooth.

  3. Finely chop the lime (keeping the peel on), discarding any seeds, then stir into the other ingredients.

  4. Decant the sauce into a cooled, sterilised jar or bottle (see tip), pop the lid on and leave for the flavour to develop for 2 days.

  5. Season to taste with sea salt and freshly ground pepper (it will take a lot of salt!) and give the bottle a good shake to distribute the seasoning. Can be stored in the fridge for up to 6 months (don’t worry about any discolouration over time).

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