This is a simple chunky pepper sauce that is potent in lime, heat and garlic. This is one of my favourite condiments, and pairs really well with chicken and fish dishes. While some may like the sauce to be more smooth or less chunky — I personally find that it doesn’t look as good (blame my nostalgia). The longer it sits, the better the flavour is.
You can refrigerate it after opening, or risk it and leave it on the counter sealed tightly. I have personally done this for about 2 months, but I am always cautious ensuring nothing is growing on top or it smells off. If in doubt, throw it out.
Ingredients and Equipment
Also, adjust this to your taste! More lime, less garlic, more pepper, it is your choice.
1 Ripe lime (Quartered and sliced into 2 mm slices, keep rind on)
4-5 Garlic cloves (Roughly chop)
2 Scotch Bonnet Peppers (Finely sliced)
½ Shallot (Sliced)
Lime juice (¼ cup)
Water (¼ cup)
Salt (½ tsp)
Pepper (¼ tsp)
Substitutions
Lime Juice -> White vinegar
Scotch Bonnet Pepper -> Habanero Pepper
The reason for the scotch bonnet pepper is for heat and flavour. The scotch bonnet pepper has some floral notes that are not present in other peppers.
Method
Have a clean sanitized jar ready (200-300 ml)
Keep hot water in the jar to maintain sterilization until ready to bottle
Heat saucepan on medium heat with water and lime Juice
Bring to a simmer
Add lime slices to simmering liquid
With a spoon, break up the juicy parts
Add all other ingredients
Cook for 5 minutes
Pack the solid chunky bits of the pepper sauce into a sterilized jar
Leave 2-3 cm gap from the mouth
Pour in the cooking liquid on top of the chunky pepper sauce
If you cannot cover the solid bits add extra lime juice or white vinegar
Leave 1 cm gap from top
Seal and let sit for 5-10 days in the warm sun, Do not open during this time
If it is winter, leave on the counter exposed to sunlight
You need some time to let the flavours meld, longer the better
