Lisa and Jay's Trinidadian Pepper Sauce

🌶️ Lisa and Jay’s Trinidadian Pepper Sauce

For canning variant: add 1 cup white vinegar (5% acidity)

Remove stems (and optionally seeds) from 5 hot peppers. Cut 2 yellow sweet peppers into chunks. Peel 1½ heads garlic. Juice 7–10 limes.
Add hot peppers, sweet peppers, garlic, lime juice, and ¼ cup salt to a blender.
Blend until smooth.
If too thick, add a small splash of water or vinegar until it reaches pourable sauce consistency. Taste and adjust lime or salt as desired.
Transfer to sterilized glass bottles or jars. Keep refrigerated.

For long-term storage up to 1 year:

Add 1 cup white vinegar to the blender along with the other ingredients. Blend until smooth.
Pour mixture into a saucepan. Bring to a gentle boil, then reduce heat and simmer for 10–15 minutes, stirring occasionally.
Pour hot sauce into sterilized jars, leaving ½ inch headspace. Wipe rims clean, apply lids and bands.
Process in a boiling water bath for 10 minutes (adjust for altitude if above 1,000 ft).
Remove jars and cool undisturbed for 12–24 hours. Check lids for proper seal. Store in a cool, dark place; refrigerate after opening.

This will be very hot—a tiny spoonful goes a long way in soups, stews, or marinades
Removing seeds reduces heat slightly but keeps the flavor
For canning: vinegar is mandatory for pH safety—don’t reduce it
You can add herbs (cilantro, chadon beni, parsley) or mustard, but always keep the vinegar ratio high for canning