Caribbean Lime Lemon Pepper-Sauce (hot sauce) | CaribbeanPot.com

oh no mr sauce is back yes i'm gonna drop two new sauces bran spanking new one today and one another day i'm not sure when i'm gonna publish the second one chrissy at caribbean pod.com always a pleasure having you guys here in the kitchen with me hey we're doing some spicy notes again this one here you're gonna see lime lemons and all kind of loveliness inside there something we've not touched while originally did something similar back in 2010 i think but stay tuned you're gonna love this one man mr saucy so first thing we've got to do is to remove the sort of stems from three lemons and three limes if you're based in the caribbean and you cannot get access to these lemons um go with all limes but what i would do instead of using six i would use eight instead so all you would do then and these lemons were washed really well and you want to cube it up into one centimeter pieces like so and what i'm gonna do is any seeds that i see i'm gonna pluck out like that so you wanna remove all the seeds try not to get rid of too much of the juice into a saucepan i'll work on that in a second same idea with the limes the limes i have here ah no seeds now i don't know what kind of atrocity that is because the limes i know in the caribbean all have seeds so you're just going to cut them up into small pieces like so and into that saucepan as i said three limes three lemons or if all you've got is limes eight limes all together one centimeter pieces then into that same saucepan with the limes and the lemons we're gonna go in with two cups of just plain old white distilled vinegar just plain old white vinegar we're gonna turn the heap up the heat up now turn the stove on and we're going to bring that up to a boil you can see tiny bubbles just starting to form so what i'm going to do at this point we don't want to vigorous boil or anything that the whole idea here one is to flavor the the vinegar with that lime and that lemon and two most importantly to get the skin tender um so i'm gonna turn my heat down all the way down to low and i'm gonna allow that to go gently 20 minutes later and i'm going to shut my stove off and allow that to sort of steep um we want to drop the temperature all the way down nice and cool so we can handle it safely but if we look across there you'll see i have all the other ingredients all ready to go we've got two four six eight more lemons we're just going to juice those because we want a fresh lemon juice in there now we got shadow benny which is also called shadow benny or culantro if you cannot source that ah boy maybe some cilantro but west indian markets asian markets latino markets will have that a ton of garlic a variety of hot peppers as you saw i picked them fresh from the garden and a bitter melon we'll also need and i'm using sea salt today but what i'm gonna do is juice the lemons for now and put some gloves on it's very important to put some gloves on and cut up the peppers now here i have scotch bonnet i've got habanero and i've got trinidad morocco scorpion and there's a couple other peppers i have this is not the only peppers i'm using i'm using close to about 30 to 40 peppers all together and i'm mixing in some green one this is a green habanero because the flow the flavor profile on this is a lot different than any of these here and don't forget it is very important that you wear gloves when handling such spicy peppers um i'm a bit of a pro you know they'll call you mr sauce for no reason but go ahead cut these up wear gloves and wash your hands with soap and water immediately after it's a no joke thing and you want to touch the wrong places and you will pay the price uncle chris says so i'm using a food processor today because i find i get a much better consistency because i want it a bit chunky it is still a bit warm as you can see but all of it is going in there and right away i'm going in with salt it may look like a lot of salt but we're trying to combat the sort of acidity and everything else from the um from the limes and lemons that shadow benny i wash it and i gave it a rough chop and here we've got those peppers and i'm gonna have to keep adding more of this stuff as we work it in the food processor here because i'm doing quite a big batch because i'm saving some to give us gifts as well too but you gotta love the colors man just look at that i had it on low there for about 30 seconds just to break everything down because we still got to add the garlic and other stuff to it i'm going to strain in the fresh lemon juice i want to catch all that seeds don't want any seeds going in there yes and i did include all of the seeds of the peppers if you recall peppers the seeds that's where all that heat is going to be i'm going to go in now with a thinly sliced bitter melon and garlic and back on to the food processor there we're gonna keep buzzing that and adding peppers as a matter of fact let's toss in some more peppers in there and we're gonna keep adding more peppers accordingly now the goal is to get something that well according to your preference but in my humble opinion something a bit chunky and this is why i'm using the food processor would be ideal so this way when you're eating this pepper sauce you're getting pieces of lime and that lemon and the bitter melon and and the garlic and everything else as long as with along with the pieces of pepper but if you want it smooth you can certainly pulse it or allow it to go all the way until it's completely smooth totally up to you but i'm on just going back here on high you gotta appreciate the color and everything else and this is the consistency i was talking about so when you eat this pepper sauce you know and you would treat it as any other hot sauce you know you will get pieces of that lime the lemon and everything else that went in there chris here caribbean pod.com always a pleasure having you guys here in the kitchen with me what you want to do is store these in clean sterilized glass containers it will stay on your counter topics remember we've got all that acid from the limes the lemons the the vinegar it will stay that's a natural preservative over there you don't need to add any sort of chemicals to it it will stay in your kitchen on your kitchen counter cool dry place for about a month or two and then you want to store it in the refrigerator always a pleasure having you guys here in the kitchen with me remember i have a second version of the same thing coming out in the next few days all right mr sauce signing off iri irene

Channel: caribbeanpot

Views: 118,969

Rating: 4.8911939 out of 5

Keywords: pepper sauce, hot sauce, lemon sauce, lime sauce, trinidad lime pepper sauce, guyanese lime pepper, guyanese lime peppersauce, how to make hot sauce, habanero, scotch bonnet, habanero sauce, scotch bonnet sauce, spicy, pepper pickle, caribbeanpot, chris de la rosa, gluten free, gluten free pepper sauce

Id: 5_hlr0GXaa8

Length: 8min 23sec (503 seconds)

Published: Tue Oct 27 2020