Trinidadian Chilli Sauce

    30 minutes

    This is a truly spicy sauce originally hailing from Trinidad. Use over meats, in sandwiches and stews. Trinis use it in anything savoury!

    44 people made this

    Serves: 100 

    • 15 fresh chillies
    • 1 small mango - peeled, seeded and cut into chunks
    • 1 onion, roughly chopped
    • 3 spring onions, roughly chopped
    • 2 cloves garlic, roughly chopped
    • 1 1/2 cups (375ml) distilled white vinegar
    • 2 limes, juiced
    • 2 tablespoons vegetable oil
    • 1/4 cup mustard powder
    • 1 tablespoon salt
    • 1 teaspoon curry powder
    • 1/2 teaspoon grated lime zest

    Preparation:30min  ›  Ready in:30min 

    1. Wearing disposable gloves and being careful not to get any in your eyes or on your skin, roughly chop the chillies. Place the chillies, mango, onion, spring onions and garlic into a blender. Pour in the vinegar, lime juice and vegetable oil, cover the blender and pulse until the mixture is very finely chopped.
    2. Stop the blender and add mustard powder, salt, curry powder and lime zest. Blend again until the sauce is smooth. Pour into clean jars and store in refrigerator.

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    Reviews in English (46)


    Thank you for recipe, it sounds great! Am looking forward to trying it. So long as it’s refrigerated, it may keep indefinitely. What could possibly live in it? If it wasn’t refrigerated, it would ferment then probably explode.  -  06 Dec 2017


    When I submitted this recipe it somehow was changed..only 4 TABLESPOONS of dry mustard is the correct proportion...NOT a quarter of a cup!!!!......hope this is helpful  -  20 Feb 2012  (Review from Allrecipes USA and Canada)


    I made this Pepper Sauce today, and I must is the hottest I've ever had! But here's the also has a lot of flavor. Some people like just heat; but if there's no flavor, then it's no different than a mouthful of fire. I didn't change anything at all since it was my first time making it. But maybe next time I will use just 10 habaneros so some of my friends will be able to eat it without bursting into flames! Thanks for a great recipe.  -  25 Aug 2010  (Review from Allrecipes USA and Canada)