My friend brought me a jar of her homemade Jamaican pickled pepper sauce. The timing was perfect.
I was attempting for what seemed to be the hundredth time trying to learn how to prepare winter collard greens. My last attempt included adding a bit of this pepper sauce to the pot of greens that were simmering on the stove….And that was beginning of my journey to a decent pot of collards.
I had an abundance of hot peppers this summer from the garden and there was no doubt that I was going to attempt to replicate this hot vinegar sauce. There is probably a thousand varieties of how this pepper sauce might be prepared based on what vegetables and peppers may be available. This is only one version, and I encourage you to experiment.
There is going to be plenty of opportunities to add this packed flavored vinegar to add subtle heat and flavor. There is a good reason why this is a staple pepper sauce in a Caribbean kitchen-It is because it is so damn good.
A blend of peppers that included jalapeño, habaneros and a Mexican hot red peppers. Sliced carrot, onion, garlic cloves and fresh thyme sprigs.
A fiery blend of ingredients when brought together gives a kick to everything from grilled meats, legumes, soups, stews, chills and sauces.
Jamaican Pickled Pepper Sauce
Makes approximately 3 quarts
Recipe from Frederica Schmidt
3 quarts distilled white vinegar
20-25 hot peppers, any variety, (jalapeño, scotch bonnets, cayenne, habaneros)
*note- be extra careful when working with hot peppers. Wear gloves or plastic bags over your hands, and don’t touch your eyes!
2-3 mild peppers, any variety, chopped (bell peppers, banana)
2 carrots, cleaned peeled and sliced into rounds
6 fresh cloves of garlic, peeled and slightly smashed to release the flavors
2 white onions, sliced thinly in halves
Several fresh sprigs of thyme
Clean, sterilized mason jars
1. Heat vinegar in a saucepan to a simmering boil.
2. Pack a blend of the peppers, carrots, onion, garlic and thyme into clean sterilized jars.
3. Pour the hot vinegar over the mixture to about 1/2-inch head space, and seal jars.
4. Process jars in a boiling water bath for 10 minutes. Remove. Cool and store in your refrigerator for up to 2 months.