Homemade Trinidad Pepper Sauce

14.2.22 | Recipe by Renz

A fiery, flavorful sauce that is used to add "heat" to just about any food. A combination of hot peppers and flavorful seasoning. This "Trini pepper sauce" is a must-have in your pantry.

A close up of a jar of trinidad pepper sauce, with some peppers in the background.

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I come from a country that LOVES to eat spicy food. We use pepper in some form in just about everything. If you don't have some kind in your kitchen, then are you cooking?

Homemade Pepper sauce or "peppa' sauce" is usually not for the light-hearted. It is full of heat and flavor. If you are like me and don't like very very hot food, then you should use this sparingly because I feel like we make the hottest hot sauce.

But if you happen to be like my Dad, on the other hand, and must lace your food with pepper sauce regardless of how hot the food already is, then surely this Trini pepper sauce recipe from scratch is a condiment you want to have.

This specific, very simple recipe, doesn't just focus on bringing the heat but also provides depth of flavor.

So I'm sharing my Dad's recipe for hot Trini pepper sauce. Get ready to sprinkle this excellent sauce over a hot plate of pelau.

And also check out his recipe for green seasoning. The next main Caribbean condiment.

What's in this hot sauce

I cannot think of a dish we create where we do not use some form of pepper. We use a little pepper to season up just about anything.

Homemade Pepper sauces are usually passed down through generations which can easily be seen in the uniqueness of the ingredients you may see across recipes. Some people don't even like to share their recipes.

A homemade pepper sauce recipe is an integral part of our cooking scheme.

It can be made with a variety of peppers, which makes the pepper sauce so hot. It can range from very hot to mildly hot. So you can use Scotch bonnet peppers, habanero peppers, ghost peppers, Trinidad moruga scorpion peppers, congo peppers, Carolina reaper, or any of the hottest peppers.

If you want to really see what peppers best suit you, check out this list of the world's hottest pepper and its Scoville heat unit (level of spiciness).

But it's not just all about the heat, these sauces must also be delicious hot sauces so must also have a good balance of flavor to please your taste buds.

Ingredients for pepper sauce

This is not just pepper. To get that delicious flavor we need to use some other spices to help amp it up. The ingredient list includes:

Peppers, chadon beni, garlic and seasonings on a white background.

  • Hot peppers (red, green, and yellow if possible for color). You can use a variety of hot peppers or use one single type of pepper.
  • Cloves - Cloves bring a nice earthy flavor to the sauce. You do not need too much.
  • Mustard powder - gives it a nice slight mustard undertone. You can also use mustard sauce.
  • White vinegar - Brings acidity to the sauce. Some also like to use lime juice.

See the full list of ingredients and quantities in the recipe card below.

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Food processor or blender
Bottles for storage
Wooden spoon

How to make this Trini pepper sauce

I need to mention here that it is best to use gloves for this process for your safety. A simple eye rub can be horrible with pepper on your hands. You do not want to use your bare hands.

Wash your peppers, remove any debris, and inspect to make sure there are no bad ones.

You can choose to use all of the pepper or remove the seeds and/or membranes. See my notes section for an explanation of why.

Give all the ingredients a rough chop, then combine the peppers with garlic and the chadon beni.  

Chopped up peppers and garlic on a blue cutting board with a green background.

Start with adding about 4 ounces of vinegar along with the other seasonings of curry, black pepper, onion salt, and mustard powder.

Combine these to the consistency you want, adding more vinegar in bits to make it smoother.

Once you have gotten it to the consistency that you like pour the mixture into a saucepan and bring it to a boil.

Immediately remove from heat and leave to cool.


There are no set ingredients for this sauce it varies based on a family recipe. This is a base recipe and you can make adjustments with additions to enhance the bold flavors and make your own recipe.

I have seen additions of:

  • Fresh fruits give it a sweet taste. Try fruits like pineapple or mango.
  • Try adding some ginger to add some tanginess.
  • Sugar - which somehow enhances the heat of the peppers. so it makes it hotter.
  • Flavoring peppers - Adding in other sweet peppers like green peppers or pimento peppers

This sauce is too hot

If you happen to find the heat overbearing, you can add some fruits in. Blend some fresh mango flesh, or pineapples and add it to the sauce.

You can also use some bell peppers

What to use pepper sauce on

This hot sauce can be used on anything you eat that you want to add some additional delicious flavor explosion too.

It can be used in soups and stews. I always had a tablespoon or so in my corn soup.

You can use it as a topper for doubles along with some cucumber chutney.


It is best to store this in an air-tight bottle that has been sterilized.

There is enough vinegar in this hot pepper sauce that you can store it in a cool area and it does not spoil.

You can also refrigerate if you want. This can be refrigerated in an airtight bottle for a year.

For a longer-lasting life, do not use a dirty spoon and dip it into the bottle. It is best practice to pour it into the spoon. We also tend to shake from the bottle straight into the pot. Personal experience, sometimes a shake turns into too much of a shake.

How to clean the equipment after making pepper sauce

The heat can linger on things for days if not properly cleaned.

Immediately after use put everything into hot water or fill it with hot water. Do not leave any pepper sauce remnants to get hard in the container.

Soak some vinegar in the devices and let them sit for a little. Then rinse with soap and water.

When leaving to dry, make sure the containers are facing up so that they can air dry and not retain the smell and flavor of the peppers for next use.  

A close up of a jar of pepper sauce to see the chunky consistency.


  • Using fresh ingredients is important. It would give you the best flavor. If you wait and your batch of peppers starts to go bad, it will affect the quality.
  • If you want your sauce to be hot, but not fiery, do not use the seeds and the membranes. Cut peppers and take seeds out. The heat really lives there, so removing them would help.
  • Handle scotch bonnets with gloves. You do NOT want to touch these then touch your face (eyes) or anything else. Remove the gloves before touching other things.
  • Scotch bonnets come in red, green, or yellow. Your sauce will be the color of whatever peppers you use.  You can mix colors or use one color. People like to use yellow coloring to help enhance it.
  • When opening the blender/processor with the first blend, open the cover for a little and let some air pass in before putting your face close to the jar.
  • Try not to make this sauce in a small confined area. It is pungent.

Check out some other Caribbean condiments: