scotch bonnet hot pepper sauce recipe

Written BySheba G Updated On
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The Best scotch bonnet hot pepper sauce recipe

I’ve been making this scotch bonnet hot pepper sauce recipe for years, and it’s always a hit with my family and friends. It’s a staple in many Caribbean cuisines, and I love how it adds a kick to any dish.

The scotch bonnet peppers are what give it that signature flavor and heat. When I’m feeling under the weather, a spoonful of this sauce always perks me up.

My kids love helping me make it, as it’s a fun process that involves chopping up fresh peppers and mixing in some vinegar and spices. We like to serve it with grilled meats or as a dip for vegetables.

The best part is that it’s super easy to make and can be stored in the fridge for months. I’ve even given jars of it as gifts to friends who appreciate spicy food.

This recipe is perfect for a quick weeknight dinner or a special occasion like a holiday gathering. Plus, the health benefits of eating hot peppers are well-documented – they’re said to boost your immune system and even help with pain relief.

My husband loves how versatile this sauce is – he puts it on eggs, tacos, and even uses it as a marinade for chicken. It’s also great as a base for other sauces, like adding some garlic or lemon juice to give it an extra kick.

Scotch Bonnet Hot Pepper Sauce

4.6 from 579 votes

A fiery and flavorful hot pepper sauce made with Scotch Bonnet peppers. This sauce is perfect for adding heat to your favorite dishes.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Sauce

6 Scotch Bonnet peppers, seeded and chopped
1 large onion, chopped
4 cloves garlic, minced
2 cups white vinegar
2 tbsp salt
2 tbsp brown sugar
1 tbsp black peppercorns
1 tsp allspice berries
1 tsp coriander seeds
1 tsp mustard seeds
1 tsp turmeric powder
1 tsp paprika

👨‍🍳Directions

1Combine the vinegar, salt, brown sugar, black peppercorns, allspice berries, coriander seeds, and mustard seeds in a saucepan.
2Bring to a boil over medium heat, then reduce heat to low and simmer for 10 minutes.
3This will allow the flavors to meld together and the spices to soften.
4While the vinegar mixture is simmering, chop the Scotch Bonnet peppers, onion, and garlic.
5This will ensure that the peppers are evenly distributed in the sauce and that the flavors are well incorporated.
6Be careful when handling the Scotch Bonnet peppers, as they are extremely hot.
7Wear gloves and avoid touching your face or eyes.
8Add the chopped peppers, onion, and garlic to the saucepan.
9Stir well to combine.
10Cover the saucepan and let it simmer for 20 minutes.
11This will allow the flavors to meld together and the peppers to soften.
12The mixture will turn a bright orange color and the kitchen will fill with a spicy aroma.
13Remove the saucepan from the heat and let it cool for 10 minutes.
14This will allow the flavors to settle and the sauce to thicken slightly.
15Transfer the mixture to a blender or food processor and blend until smooth.
16This will ensure that the sauce is smooth and free of any lumps.
17Strain the sauce through a fine-mesh strainer or cheesecloth into a clean jar or bottle.
18This will remove any remaining solids and give the sauce a smooth texture.
19Discard the solids.
20The sauce will be a bright orange color and have a spicy aroma.
21Let the sauce cool to room temperature, then seal the jar or bottle and refrigerate for at least 24 hours before using.
22This will allow the flavors to meld together and the sauce to thicken.
23The sauce will keep in the refrigerator for up to 2 months.

🔧Equipment

Blender or food processor
Saucepan
Fine-mesh strainer or cheesecloth

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: You can adjust the heat level by adding more or fewer Scotch Bonnet peppers. For a smoother sauce, blend the ingredients in batches.

One of my favorite things about this scotch bonnet hot pepper sauce recipe is how well it stores – just pour some into an ice cube tray and freeze it for future use.

When you’re ready to serve it again, simply thaw out the cubes and reheat them on the stovetop or in the microwave.

For added convenience, you can also can this sauce using a water bath canner if you want to preserve it longer-term.

❓ Frequently Asked Questions About Scotch Bonnet Hot Pepper Sauce

Q: What is the difference between scotch bonnet peppers and habaneros?

While both peppers are known for their intense heat, scotch bonnets have a sweeter, more tropical flavor compared to habaneros’ sharp, fiery taste.

Q: Can I substitute other types of hot peppers for the scotch bonnets?

While you can use other hot peppers in place of scotch bonnets, keep in mind that the flavor will be slightly different.

Q: How long does the sauce keep in the fridge?

This sauce will keep in the fridge for several months if stored properly in an airtight container.

Q: Can I make this sauce without roasting the peppers?

No, roasting the peppers gives them that smoky flavor that’s essential to this recipe.

Q: Is this sauce suitable for vegetarians?

No, as it contains anchovies which are not vegetarian-friendly.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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