Step 1

Wash the Scotch Bonnet Pepper (6 cup) and trim off the stems. Give the peppers, Garlic (6 clove) and Fresh Cilantro (1/2 cup) a rough chop.

Step 2

Place a deep bowl under the area where the ground peppers will fall, then start adding a mixture of the garlic, peppers and chopped cilantro into the mill and start cranking. Keep a wooden spoon handy as you may have to press down on everything for it to work through the mill.

Step 3

Adjust coarseness based on your preferences.

Step 4

Continue grinding until everything has been passed through.

Step 5

Finally mix in the Distilled White Vinegar (1 cup), Sea Salt (1 teaspoon), and juice from the Lime (with the ground peppers.

Step 6

Since vinegar was used, this pepper sauce can remain on your kitchen counter as the vinegar will act as a preservative. For longer shelf life, you can certainly keep it in the fridge. Enjoy!