My dad is visiting me from New York and I am running low on the pepper sauce I brought back to Denver when I visited him in New York last summer. So naturally I asked him to teach me how to make it and of course I recorded it so my extended family (you) can learn how to make it too. My dad’s pepper sauce is so simple but so yummy and I can’t get enough of it. Pepper sauce is what Guyanese and Caribbean people call hot sauce. We love a little kick of spice with our food and you can find a jar of pepper sauce on kitchen tables across the Caribbean.
Before we jump into this recipe I wanted to share that I recently got added to Feedspot’s list of the top 50 blogs to follow in Denver! I’m number 30 but was so honored to be on this list a long with amazing blogs like Visit Denver and 5280 magazine. These are blogs with hundreds of thousands of followers. I am trying to spread Guyanese food and culture to the world and maybe one day I’ll be in the top 10 blogs to follow in Denver (fingers crossed).
Making Pepper Sauce with my dad:
I made a quick video while I was making the pepper sauce. My dad was sitting besides me giving me instructions but did not want to be in the video. As he puts it, his hands are old and shaky. My dad is hilarious but really modest. I love having my dad’s pepper sauce with pholourie and now I’m in the mood for some hot homemade pholourie. Have you ever made pholourie? Click here for my easy pholourie recipe and here’s an updated tip, use a cookie dough or ice cream scoop to spoon you batter into the oil.
The Youtube Video:
The Printable Pepper Sauce Recipe:
Pepper Sauce
Ingredients
- 2 cups of peppers washed and stems removed
- 3/4 cup of white vinegar
- 1/4 cup of yellow mustard
- 1 teaspoon of salt
Instructions
- Add all of your ingredients to a blender and puree until a smooth sauce forms
- Pour into a clean sterilized air tight container, preferably a glass container
- You may store in the refrigerator to prevent mould and bacteria from growing over time
- Always use a clean utensil to take pepper sauce from the jar.
The information listed in the recipe card is an estimate provided by an online nutrition tool. The tool evaluates ingredient names and amounts then makes calculations based on the number of servings listed for the recipe. It is provided as a general guideline and not as a precise calculation. For precise nutrition information please feel free to add the ingredients to your preferred nutrition calculator or consult a doctor or licensed nutritionist.
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Jason Says
Where can you get wiri wiri or actual scotch bonnet (not habaneros,) in Denver? Any good roti spots?
Althea Brown Says
I get scotch bonnets from a Jamaican grocery store on Illif and I225. No roti spots yet ????
Kimbilly Charles Says
I am Guyanese and I love this simple method. I will definitely try this soon.
Nadine Says
HI! I was wondering would the recipe still call for 2 cups if i use wiri wiri peppers? Thank you for the recipe!
Althea Brown Says
Hi it will likely be 1 cup of wiri. I think it was like 7 ounces of peppers when I weighed it if I remember correctly. Because the peppers are larger than the wiri wiri it would take less than 2 cups of wiri wiri for the ingredients I used.
Jasmin Says
Cant wait to make this. Do u think frozen peppers wou work just as well?
Althea Brown Says
Yes it will. Usually I only have frozen peppers but got lucky with these fresh ones. I would soak them in water to help them to defrost first.