Sauce Recipes

Pickled Hot Peppers

Written by Xavier Murphy

Vinegar, onions, carrots, and cho cho do their magic on Jamaican hot peppers. Cut larger peppers into pieces to obtain maximum pickling power.


  • ½ lb. hot peppers (large ones cut in small pieces and small ones used whole)
  • 6 grains pimento
  • 2 cups white vinegar
  • Salt to taste
  • 2 ozs. sugar
  • 1 tsp rum
  • 2 tbsp chopped onion
  • ½ lb. carrots
  • ½ lb. cho-cho

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  1. Cut peppers in pieces; leave bird peppers whole, removing stems.
  2. Put vinegar, salt, sugar and onion in a saucepan then add peppers. Bring to a boil and simmer for 5 minutes.
  3. Cool, add rum, put into sterilized jars, cover and allow to steep for a few days before using

About the author

Xavier Murphy