Yield: 12 Ounces
15 Hot Peppers (Scotch Bonnet/Habanero)
6 - 7 Chadon Beni/Culantro Leaves
7 Cloves Garlic, peeled
1 Inch Piece of Carrot, peeled
½ Inch Piece of Fresh Ginger, peeled
1 ½ Tsp Salt
½ - ¾ Cup Vinegar
Juice of 1 Lime
If your hands are sensitive to pepper/capsicum, put on a pair of gloves for preparation.
Remove stems from peppers by gently twisting and turning them out and discarding.
Wash peppers under running water as well as the chadon beni. Cut the root off of the chadon beni and discard. Place your washed peppers and chadon beni leaves on a clean platter.
Set up your food processor or food blender and place on a sturdy counter.
Add the whole peppers, chadon beni leaves, garlic, carrot, ginger, salt, ½ cup of vinegar and the lime juice in the processor.
Place cover on the processor and pulse five times to distribute ingredients evenly and then process on high speed for 15 seconds.
Depending on the consistency you desire, you may adjust by adding the rest of the vinegar and allowing it to process further for a smoother texture.
Once done, open cover of the processor and carefully pour pepper sauce into clean sterile glass jars that have been previously placed in boiling water for 15 seconds.