In the realm of hot sauce, there are a lot of competitors out there. In terms of heat, you may find many sauces that burn you from the inside out. If you want a hot sauce to tickle your taste buds, Scotch bonnet hot sauce can cheer you up with that.
Scotch Bonnet hot sauce is the centerpiece of Caribbean cuisine. Its hot and fiery flavor is made from the iconic Scotch Bonnet chili (a very spicy chili). This homemade Scotch Bonnet sauce balances tropical sweetness with searing heat.
If you’re looking for a tangy topping for grilled meats or a zesty addition to your food or marinades, this Scotch Bonnet pepper sauce is here. It’s a must-have for spice lovers seeking a truly authentic Caribbean hot sauce recipe.
Scotch Bonnet Hot Sauce: Ingredients
Making your own homemade Scotch Bonnet sauce is very simple and rewarding. This sauce needs fresh ingredients that will give it an authentic taste. The combination of vinegar, garlic, and Scotch Bonnet chilies creates a tangy, spicy, and unforgettable sauce. With optional flavor boosters, you can make it truly your own.
So, let’s see what we need for this Caribbean hidden champ.
Core Ingredients:
- Scotch Bonnet peppers: It’s the main ingredient of this sauce. 10 fresh Scotch Bonnet peppers (remove seeds for less heat). If it is not available or you want a fruity floral flavor in the sauce, you can use habaneros as an alternative.
- Garlic: 4 garlic cloves, peeled, of course, and if your blender is not that strong, you can finely chop the peeled cloves.
- Onion: ½ small onion, which should be chopped.
- Carrots: ½ medium chopped.
- Vinegar: ½ cup white vinegar. As we are not using water, vinegar will help us to blend the ingredients well, and it also enhances the flavor, as well as it is going to preserve the sauce for a longer time.
- Lemon: 1 tbsp lime juice. Lime juice is gonna add some extra flavor, and if you want to skip vinegar, it’s gonna work like vinegar to preserve this hot sauce.
- Salt: 1 tsp sea salt or any other volcanic salt. You can add more salt or less as per your taste.
- Olive oil: 1 tablespoon. You can skip this if you want.
Optional Add-ins:
- 2 tbsp chopped mango (adds tropical sweetness)
- 1 tsp grated ginger (adds a zesty kick)
- 1 tbsp yellow mustard (for Jamaican flair)
- 1 tsp brown sugar (mellows the acidity)
- 1 medium-sized Tomato for a bit mild flavor.
These ingredients blend to make a thick, flavorful sauce.
Special Note
- Use gloves when handling Scotch Bonnets to avoid skin irritation.
- You can swap in Habaneros as a Habanero substitute if Scotch Bonnets aren’t available.
- Try a fermented hot sauce version by fermenting the pepper mash for deeper flavor.
- The vinegar ensures longer shelf life and enhances the tanginess.
- Store in a glass jar and keep refrigerated for up to one month.
How To Make Scotch Bonnet Sauce
Step 1: Prep the Peppers
Let’s start with our show’s topper, scotch bonnet peppers. First, wash the peppers thoroughly. You should wear gloves to protect your skin from the heat. Then you can remove the stems and seeds, unless you prefer a spicier sauce; in this case, leave the seeds in.
Step 2: Blend Ingredients
Add peppers, garlic, onion, vinegar, lime juice, and salt to a blender. Blend until the mixture is smooth and well combined.
Step 3: Simmer the Sauce
Pour the blended mixture into a saucepan. Simmer on low heat for about 10 minutes to combine flavors and mellow the acidity.
Step 4: Cool and Store
Now, allow the sauce to get completely cool. Then pour into a clean glass bottle or jar and refrigerate.
Serving suggestion
Well, this bold and spicy scotch bonnet sauce isn’t just about the heat; it’s all about flavor. Its tangy, vibrant, and slightly fruity profile makes it an outstanding addition to the variety of dishes. Let’s talk about some delicious ways to use it.
Grilled meat
Grilled meat is the perfect companion to this sauce. You can brush this sauce onto a steak, chicken, or pork chops. Use it just before a few minutes of cooking for the flavorful glaze, or serve it on the side as a dipping sauce for the spicy lovers. Especially, it pairs well with smoky barbecue and jerk-style meat.
Seafood
It goes wonderfully with almost all kinds of seafood. Use it as a zesty drizzle over grilled or pan-seared fish like snapper, mahi-mahi, or salmon. It’s also fantastic with shrimp, scallops, or crab cakes, adding a fiery Caribbean flair.
Rice & Grain Bowls
A spoonful of this sauce can transform a simple rice dish into something extraordinary. Stir it into plain rice, quinoa, or couscous, or use it as a finishing touch for rice bowls loaded with vegetables and protein.
Eggs & Breakfast
Add a fiery kick to your morning by drizzling it over scrambled eggs, omelets, or breakfast burritos. It also works beautifully on avocado toast or breakfast sandwiches.
Tacos & Wraps
Spice up tacos, burritos, or shawarma wraps with a splash of Scotch Bonnet sauce. Its acidity and heat help cut through the richness of meats and cheeses.
Dressings & Marinades
Mix a small amount with olive oil, honey, and lime juice to create a spicy vinaigrette for salads or grilled vegetables. You can also use it as a marinade base—just combine with some oil, herbs, and garlic to infuse meats with intense flavor before grilling or roasting.
Dipping Sauce
Serve it on the side with fries, plantain chips, fried chicken, or even mozzarella sticks for a bold, tongue-tingling dip.
Scotch Bonnet Hot Sauce
Ingredients
- 8-10 Scotch Bonnet Peppers Fresh, Chopped
- 4 Garlic Cloves Minced
- 1/2 Onion Chopped
- 1/2 Carrots Chopped
- 1/2 Cup Vinegar
- 1 Tbsp Lime Juice
- 1 Tbsp Salt
- 1 Tbsp Olive Oil
Instructions
- Wash the peppers, stem and deseed scotch bonnets ( wear gloves).
- Blend peppers, garlic, onion, vinegar, lime juice, and salt until smooth.
- Cook the blended mixture on low heat for 10 minutes.
- Let it cool, then bottle and refrigerate.
Notes
- Use fresh, ripe Scotch Bonnet chilies for the best flavor.
- Add fruits like mango or pineapple for a Caribbean twist.
- Try fermenting the pepper mash for one to two weeks for more depth.
- Always store your sauce in the fridge to preserve its freshness.
Nutrition
Conclusion
Who doesn’t want to be the hot topic of the day? If you’re taking a day off for the weekend and cooking, and want to spice up the day with impressive Caribbean flavor, scotch bonnet sauce is your best friend.
Making this recipe will help you save time because you can store it for a month and use it anytime. It also enhances the taste. But be aware: guests will ask for more and more from you. Happy cooking.
FAQ
How hot is Scotch Bonnet sauce compared to other hot sauces?
Scotch Bonnet leans into a tropical warmth, typically ranging from 100,000 to 350,000 Scoville units. It’s significantly hotter than jalapeño or Tabasco, yet often feels smoother because of its fruity, island-born character.
What dishes pair best with Scotch Bonnet hot sauce?
Scotch bonnet hot sauce is like sunshine in a bottle, and it pairs with dishes that embrace bold, soulful flavors. Go beyond jerk-style meat, grilled pineapple shrimp, or mango salsa. Surprisingly, a few drops can even elevate rich stew and creamy dishes by slicing through the fat with sweet, peppery brightness.
Can you ferment Scotch Bonnet hot sauce at home?
Definitely, you can. Fermenting Scotch Bonnets brings out deeper, tangy umami flavors while softening the heat. Just salt, time, and a sealed jar—and it’s ready.
What’s the difference between Scotch Bonnet and Habanero?
They’re heat cousins, but with distinct vibes. Scotch Bonnet is fruity and floral—pure Caribbean soul. Habanero hits harder, with a sharper, citrusy edge.
