Grenadian Saltfish Pepper Sauce
The Quirky Foodster Team
Ingredients
- Scotch bonnet peppers — 6
- Onion, chopped — 1 small
- Garlic cloves — 3
- Yellow mustard — 20 g (4 tsp)
- White vinegar — 120 ml (1/2 cup)
- Fresh thyme — 3 g (1 tsp)
- Salt — 5 g (1 tsp)
Method
- Roughly chop scotch bonnets (stems removed).
- Combine peppers, onion, garlic, mustard, vinegar and thyme in a blender.
- Blend until smooth.
- Season with salt to taste.
- Let rest at least 1 hour before serving; flavour deepens over the following days.
Cultural Background: A tangy, mustard-forward hot sauce found across Grenada, this pepper sauce is a common table condiment often paired with the island's beloved saltfish dishes, reflecting the wider Eastern Caribbean tradition of mustard-based scotch bonnet sauces.
Tips: • Wear gloves when handling scotch bonnets. • This sauce pairs especially well with saltfish dishes, cutting through the richness and saltiness of cured fish.
Variations: • Add a splash of fresh lime juice for extra brightness. • Adjust mustard quantity for a more or less tangy final result.
Storage: Refrigerate in a sealed bottle up to 1 month.
Reheating: Not applicable; used cold as a condiment. Nutrition (per serving) Approx. 15 kcal, 0.3 g protein, 0.2 g fat, 2.5 g carbohydrate per 15 ml serving. FAQs What is this sauce traditionally served with? Saltfish dishes, fried bakes, and grilled meats throughout Grenadian cuisine. How hot is Grenadian pepper sauce? Quite hot, built on scotch bonnet peppers; the mustard adds tang alongside the fiery heat.
FAQs: What is this sauce traditionally served with? Saltfish dishes, fried bakes, and grilled meats throughout Grenadian cuisine. How hot is Grenadian pepper sauce? Quite hot, built on scotch bonnet peppers; the mustard adds tang alongside the fiery heat.
- Scotch bonnet peppers — 6
- Onion, chopped — 1 small
- Garlic cloves — 3
- Yellow mustard — 20 g (4 tsp)
- White vinegar — 120 ml (1/2 cup)
- Fresh thyme — 3 g (1 tsp)
- Salt — 5 g (1 tsp)
Please log in to leave a comment.