Add some umph to your eggs, spice to your rice, and heat to your meat. The sensational West Indian Caribbean flavor of this pepper sauce will enhance your breakfast, lunch or dinner.

Difficulty: Beginner Prep time 10 mins Cook time 5 mins Total time 15 mins
Servings: 1


Serving size is 1 jar.



  1. Gather all your ingredients.
  2. Prep your peppers (remove seeds), if preferred.
    Tip: When working with hot peppers, gloves are recommended.
  3. Blend all ingredients except for the hot oil.
  4. Heat 1/2 cup olive oil, and while it's still hot, add to blender.
    Be careful, it will splatter.
  5. Blend until creamy!
    Bottle it up! Mustard, salt, and vinegar are all preservatives. This will last for months in your refrigerator!


Some tips: You can use any type of mustard. The pepper sauce will not taste obviously mustard-like, however a good quality mustard will enhance the flavor of your finished sauce. You can use any combination of hot (or not hot) peppers that you would like. Typically, this sauce does include some habaneros. Removing the seeds and piths will reduce the heat. Add more salt, pepper, and cumin to taste. A favorite extra in this pepper sauce is curry seasoning. You will be surprised at the versatility of this pepper sauce. It’s a favorite on pizza, rice and beans, lentils, eggs, quesadillas, chicken, and stews. The flavor of this salsa is best after three or four days and only gets better and more mellow with time.

Keywords: hot sauce

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