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Pepper Sauce

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First Published: 5th of December, 2020

Last updated: December 5, 2020 at 22:26 pm

Simple Pepper Sauce Recipe

by Guyanese Chef Michael Moore


1 pint hot peppers

3 tablespoon salt

3 bulb garlic

3 onion

Quarter pint vinegar.

4 tablespoon mustard.

Of course you will also need a blender!


Remove stems and wash peppers.

Note that when you remove the stems from the pepper, the volume will reduce, so will have have to add more in order to make up the pint or half liters.

Break garlic into fegs and remove skin

Pepper and chip onions into quarters.

Throw the quarter pint vinegar into the blender. Throw the salt into the blender. Throw the mustard into the blender. Now put in the garlic and blend for about 1 minute so the ingredients blend smooth into a semi liquid.

Next throw in and onion and blend.

Finally throw in the pepper and blend until it forms a smooth semi liquid.

Next pour it out into a clean bottle with a cover.

Note: If the sauce is too thick, you can add some coconut oil and blend to lighten the mixture.

The preservative properties of the vinegar and mustard will preserve this pepper sauce for at least 3 months.

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