🇹🇹 Scotch Bonnet PEPPER SAUCE Recipe by Chef Shaun Pepper Sauce is a staple in Trinbagonian homes. We love spicy flavourful food and having pepper sauce on hand as the perfect flavour enhancer goes a long way to elevating a dish. Yield – 24 to 32oz Ingredients: Whole Red Scotch Bonnet Peppers - 8 Whole Pimento Peppers - 5 Carrot - 1/2 cup (cubed) Chadon Beni/Culantro - 1/4 cup (chopped) Garlic Cloves – 1/3 cup (chopped) Ginger - 1/8 cup (chopped) Salt - 1 1/2 tbsp Vinegar - 1/4 cup Water - 1/2

🇹🇹 Roast Pepper Chutney Recipe INGREDIENTS Scotch Bonnet Peppers - 10 Coconut Oil - 1 tbsp Pimento Peppers - 10 Garlic Cloves - 10 Chadon Beni (Culantro) - 8 leaves Lime or Lemon Juice - 1 tbsp Salt - 2 tsp METHOD Preheat oven to 400°F Wash and remove stems from peppers. Toss peppers in 1 tbsp of coconut oil. Place on a greased baking sheet and roast for 20 minutes. Blend all the ingredients together. | Foodie Nation