This recipe is similar of pepper choker shared a few years ago. However, it is reminiscent of the “roasted” pepper that most “double” vendors in Trinidad and Tobago offer as a seasoning. Usually reserved for true HEAT lovers, it is made with the infamous Trinidad Morga Scorpion Pepper.
What you need…
25 Habanero
25 Scotch Bonnet
2 garlic cloves
1 teaspoon salt
2-leaf chadon beni (Clantro)
1/4 cup vegetable oil
1/4 cup white vinegar
1/2 lime (juice)
Notes. For more information on the recipe, follow the video below. Including the reason why I didn’t use mustard oil, the peppers I used, and how to roast the peppers indoors. important! Wear gloves and wash your hands immediately after making this roast.
Wash the peppers and cut off the bottom part of the garlic as shown in the image above.
Place it directly over a heat source. In my case, I grilled it over charcoal.
You can use a wood fire or a propane grill. It doesn’t take long for it to burn. Be sure to turn it over when baking. After 3-4 minutes, remove from heat.
Once cooled, remove the stems from the peppers and the skin from the garlic.
Place all ingredients in a food processor or blender.
Here you can control the overall texture of the finished roasted pepper sauce. To make it thicker, pulse a few times. Adding more liquid and blending further will make it smoother and waterier.
Store in a clean glass container. It can be stored in the refrigerator for about 4 to 6 months. Be aware that this is a very spicy sauce and use it sparingly. It’s a wicked side seasoning for curry dishes. For something even more exciting, use Trinidad Morga Scorpion Peppers.
