PANTRYFLEX

blend · hot sauce

NATIONAL AWARD WINNERPrep 10 min

Caribbean Pepper Sauce

Independent adaptation of a publicly published Kwame Onwuachi recipe. Not affiliated with, sponsored by, or endorsed by Kwame Onwuachi.

Kwame Onwuachi's Caribbean Pepper Sauce, from the published recipe.

Ratio

Ratio by volume: White Vinegar 240 ml
White Vinegar 240 ml

Ingredients

  • Habanero — 6 stemmed
  • Carrot — 1 chopped (80 g)
  • Onion — 1/2 (75 g)
  • Garlic — 4 cloves
  • White Vinegar — 1 cup (240 ml)
  • Salt — 1 tsp (6 g)
  • Sugar — 1 tsp (4 g)

Method

  1. This sauce needs a blender — the jar is for storing it, not making it.
  2. Combine measured ingredients and blend until smooth.
  3. Taste and adjust salt and acid.

Companion jar

Caribbean Pepper Sauce wants a blender — make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

4 kitchens · 4 stars · 4 national awards

Build the companion jar

First run is small.

Leave an email and we’ll hold a jar with its companions on it.

Provenance

Afro-Caribbean chef of Tatiana by Kwame Onwuachi at Lincoln Center; James Beard Rising Star and Food & Wine Best New Chef. Bronx and Nigerian family references appear across the menu.

Adapted from a recipe published by Kwame Onwuachi in My America hot sauce pantry.

More from this kitchen

FAQ

Can this go in a shake jar?

No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces — its companion jar is below.

What do the quantities mean?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from My America hot sauce pantry (published as “Caribbean Pepper Sauce”). Full citation lives in Provenance.

Companion jar