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Scotch Bonnet Hot Sauce

Scotch Bonnet Hot Sauce

Scotch Bonnet hot sauce delivers fiery heat with fruity, tropical notes. Perfect for adding bold Caribbean flavor to meats, seafood, and everything in between. Learn how to make it from scratch!
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CourseCondiment, Sauce
CuisineCaribbean
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings16 People
Calories5kcal
AuthorNaomi Rogers

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

Calories: 5kcal