Each Caribbean island boasts of its own unique blend of “devilish” hot sauces also known as pickled peppers. They vary from simple combinations of hot pepper (pronounced peppah) and lime juice or vinegar to more complicated concoctions of fruits(papaya), vegetables (caraille) and herbs. The heat intensity vary immensely also, from mild to super extreme. The ingredients can be blended together or cut up into pieces like this recipe.
In Trinidad, we have several fiery and mouth watering blends to choose from including this ‘Trinidad Lime Pepper Sauce’. Each household has their own unique, favorite blend sitting in recycled jars, bottles, and containers for months, and sometimes years, on end.
Table of Contents
Serving Suggestions
Trinidad Lime pepper sauce is excellent with fried fish served with sada roti, fried bake or bread, including bake and shark sandwiches, but I pour it on everything.
For me, hot pepper concoctions are an essential part of any meal. It’s an addiction I learned early on from my mother. Growing up, I was witness to the whole “congo pepper” she broke apart with her fingers and used to massage the contents of her plate. I now do the same. No dinner of mine is ever eaten without a whole hot pepper, home made hot sauce (which I refer to the blended variety) or this lime pepper sauce. Hot Pepper in any of its forms enlivens the meal and unfortunately encourages me to eat more than I should.
In my recipe, I diced the ingredients very small for convenience–to make it “user friendly” on my plate. There is also a nice ratio of pepper and other ingredients which add to the enjoyment. The pepper is not overpowering-unless you want it to be (increase the amount of pepper used; hence, recipe calls for 8-18), and you definitely won’t have to abandon plate and food to go in search of a barrel of water to immerse your head in—to alleviate the pain. Not saying I once did that. Not saying I never did that either.
You may use vinegar, but to keep it all natural, because of my food sensitivities, I use lime juice(I strongly suggest you use vinegar to prolong its shelf life). Not only is this “Trini lime pepper sauce” delicious, it’s packed with nutrients, from the limes, garlic, carrots, and onion to the superfood, the daikon radish.
Daikon radish is known in Trinidad as Moorai or Murai. I am not sure of the spelling but the health benefits are enormous. It has a high enzyme content, which helps in fat and starch digestion; helps fight off cancer-causing agents; is low in calories; and contains a high level of vitamin C, phosphorus, and potassium.
Food Safety
To sterilize bottles or jars, fill them with boiling water and immerse them in a large pot with boiling water to cover by 2 inches. Boil the jars, caps and lids for 15 minutes. Leave the jars in hot water until you are ready to use them. When ready to use, remove the jars with tongs [think kitchen equipment] from hot water and drain well.
Your Safety
Please wear gloves when handling hot peppers and do not prepare on any day you are suffering from allergies. Just saying.
Why You’ll Love This Recipe
This Trinidad Lime Pepper Sauce is not just hot—it’s vibrant, zesty, and brimming with natural flavor. Whether you pour it on fried fish, shark and bake, or a comforting plate of stewed chicken and rice, it brings life to your plate. With its balanced heat, natural ingredients, and bold Caribbean flavor, it’s a staple you’ll keep in your fridge for months. Plus, you control the spice level.
Health and Nutrition Information
This lime pepper sauce is not just delicious—it’s also a nutrition powerhouse:
- Daikon radish (Murai): High in enzymes that support digestion, low in calories, rich in vitamin C, phosphorus, and potassium.
- Limes: Provide natural vitamin C and support digestion.
- Garlic: Known for its heart-healthy benefits.
- Carrots and onions: Add subtle sweetness and antioxidants.
- Hot peppers: Boost metabolism and contain capsaicin, which has anti-inflammatory properties.
This Trinidad Lime Pepper Sauce recipe is:
- Gluten-free
- Vegan
- All-natural
- Perfect for paleo and clean-eating lifestyles
Ingredients You Will Need
- Congo, scotch bonnet, or habanero peppers – Brings the fiery Caribbean heat; leave seeds in for more intensity.
- Limes – Adds bright acidity and natural preservation.
- Daikon radish (Murai) – Adds crunch, depth, and nutrients.
- Carrot – Balances the heat with a touch of sweetness.
- Garlic – Adds aromatic richness.
- Onion – Enhances flavor and texture.
- Vinegar or lime juice – Used to preserve and balance flavor.
- Salt – Essential for seasoning and preservation.
- Water – Used to soften the limes in the cooking process.
Equipment Needed
- Sharp knife and cutting board
- Grater
- Small saucepan
- Sterilized glass jar or bottle
- Tongs (for sterilizing and handling hot jars)
- Gloves (for handling hot peppers safely)
Step by Step Instructions with Photos
This lime pepper sauce can be made in under 30 minutes and requires no blending—just chopping and mixing. The result is a chunky, fresh-tasting pepper sauce with layers of heat and citrus tang. The longer it sits, the more the flavors deepen and the sauce mellows into something truly magical.
Stem, wash, seed, and chop peppers. Leave the seed in for a hotter sauce.
[If using lime juice, always ensure that “everything” is always submerged in the juice or else the pepper sauce will start to ferment which alters the taste. I keep it in the refrigerator.
Trinidad Lime Pepper Sauce
Equipment
- Sharp knife and cutting board
- Grater
- Small saucepan
- Sterilized glass jar or bottle
- Tongs (for sterilizing and handling hot jars)
- Gloves (for handling hot peppers safely)
Ingredients
- 8 -18 hot peppers Congo, Scotch Bonnet, or Habanero peppers, diced (adjust to taste)
- 4 limes scrubbed, dried, and diced
- 1 cup finely cubed Murai daikon radish
- 1 small carrot grated
- 8 cloves garlic finely chopped
- 1 large onion diced (about 1 cup)
- 1 ½ cups water
- Salt to taste (start with 1 tablespoon)
- Vinegar or lime juice to cover
Instructions
- Sterilize the jars: Fill your glass jars and lids with boiling water. Place in a pot, cover with 2 inches of boiling water, and boil for 15 minutes. Use tongs to remove and drain well.
- Prepare the peppers: Wearing gloves, stem, wash, and chop the peppers. Remove seeds for a milder sauce or leave them in for extra heat.
- Cook the limes: In a small pot, combine the diced limes with 1½ cups water. Bring to a boil and simmer for a few minutes, until the limes soften and change color.
- Prep the veggies: While limes cook, peel and finely chop the garlic, dice the onion and daikon, and grate or dice the carrot.
- Mix it all up: In a large bowl, combine the cooked limes (with the water), chopped peppers, garlic, onion, Murai, and carrot. Mix well.
- Season and jar: Add salt to taste. Spoon mixture into your sterilized jar or bottle. Pour enough lime juice and/or vinegar to completely submerge the ingredients.
- Ripen: Cover tightly and let sit at room temperature (or in the hot sun) for at least 24 hours. For deeper flavor, let ripen for 5 days to 1 week.
- Storage: If using vinegar, store at room temperature for several months. If using lime juice, keep refrigerated and ensure everything stays submerged to prevent fermentation.
FAQ
How hot is this pepper sauce?
It depends on how many peppers you use and whether you include the seeds. Start with 8 for moderate heat and go up to 18 for fiery.
Can I blend this recipe instead of chopping?
Yes! Blend all ingredients for a smoother, more traditional hot sauce texture.
How long does it last?
With vinegar, it can last several months(up to a year or two if securely tightly) at room temp. With lime juice, store it in the fridge for up to 2–3 months.
Can I use lemon instead of lime?
You can, but lime gives the most authentic Trini flavor.
What is Murai (daikon radish) and where can I find it?
Daikon is a long white radish often found in Asian or international grocery stores. In Trinidad, it’s called Murai and is prized for its health benefits.
Did You Love This Recipe – Leave a Rating and Comment
If you made and loved this spicy Trinidad Lime Pepper Sauce, I’d be so grateful if you could leave a 5-star rating and comment in the recipe card above! It helps others find the recipe and lets me know how it turned out for you.
Questions or Concerns—Write me!
If you have any questions, concerns, issues, or suggestions about this recipe or any other recipes, please don’t hesitate to leave a comment below or reach out via email at [email protected]. I’d love to hear from you and am here to help make your cooking experience as enjoyable and successful as possible. Happy cooking!
Love this – I make all my pepper sauce at home – all different ways, with lime or vinegar, chunky or blended, with or without mustard, with cilantro, garlic, onion – morai, carrots, green mangoes or pomme cettay (sp) – sometimes really hot, most times tasty – a "Mother-In-Law" is a favorite in our house – Thanks for this!
Thanks, Magz!Yummy stuff! You are most welcome. Never thought of putting green mangoes in my hot pepper sauce, been too busy putting hot peppers in my mango(chow), lol….thanks for the idea! Should also put "mother in law" on my list of things to post!
Does vinegar cut the hotness of the peppers?
I Just Made This and it is GREAT!
THANKS