This Scotch bonnet pepper sauce recipe is a true game changer so learn how to make your very own homemade flaming hot pepper sauce that's great for meat or a side serving condiment.
This condiment is every heat seekers dream come true because the flavours from this pepper sauce are bold and the level of heat is just mind blowing.
The entire recipe is made from scratch, homemade, using only fresh ingredients. pepper sauce would make a great dip or simply use on some poultry or seafood.
I love hot sauce, believe me I really do, it's in my DNA so it's about to go down. Prior to my blogging days I would venture off to the supermarket and pick up a bottle or two, this was during the days before I started to make my very own Browning Sauce.
The first thing I would do is scan the back of the bottle for the list of ingredients. I knew exactly what I was looking for and that was the vinegar.
I don't like hot sauce that has that strong pungent vinegar taste which is why I made my own Mango Pineapple Hot Sauce.
Sometimes I would hate it when I saw a bottle of hot sauce, scoop it up, only to find one of the main ingredients was vinegar.
The good news about my scotch bonnet hot sauce is that, it is vinegar free and contains no additives or preservatives.
All the ingredients that go into the sauce are things you're probably are familiar with already.
This is another condiment just like Haitian pikliz is one too.
What is a scotch bonnet pepper?
In short, a scotch bonnet pepper sometimes known as Caribbean pepper is a variety of chilli pepper that is native to Africa, the Caribbean and Latin America.
The heat level is hotter than a jalapeno and the bonnet peppers vary in colour from orange, green, red to even bright yellow.
They are used in Caribbean dishes to form part of a marinade and/or used as a condiment/dipping sauce. Many people often compare scotch bonnet peppers to the habanero peppers.
Although they do bear a striking resemblance in respect to the thin waxy skin, the pungency varies depending on cultivation.
Where can I buy scotch bonnet peppers?
The most obvious place to source them would be a market place that sells African/Latin/Caribbean food produce.
I can purchase a large quantity for dirt cheap because I live in a neighbourhood with high African Caribbean demographics.
Most supermarkets in the UK such a Asda, Tesco, Co-op have now begun to stock scotch bonnet peppers.
I find the supermarket to be more expensive with a small quantity sold per bag. If possible do try to get them from your local market place instead.
How to make scotch bonnet pepper sauce
Adjusting the heat level - I used 8 whole scotch bonnets including the membrane to complete this recipe. That yields a very very hot, pungent sauce. If you don't care for extreme heat then I suggest discarding the membrane/seeds and adjust the heat according to taste. Two scotch bonnets is mild, so the more you add the hotter the sauce so keep that in mind.
Handling the scotch bonnet - Needless to say it is advised to wear gloves while handling the scotch bonnet peppers. In case you rubbing your eyes while in direct contact with the pepper.
Pureeing the ingredients - I started the recipe by pureeing each ingredient separately, use a little water to help the pureeing process along the way if required. Pureeing can be done in either a food processor or a blender, both work fine.
Cooking the pureed mix - You want to combine all of the ingredients in a skillet and simmer for about 20 minutes. This is to allow the flavours to come through and deepen, make sure you follow this step as it really makes a difference to the resulting flavour.
Preservation - since no vinegar is used to preserve the hot sauce I used lime juice instead. Lime juice behaves in a less acidic way to vinegar and this should help to keep the sauce for awhile.
Storage - Use mason jars and/bottle jars to house the sauce and keep chilled in the refrigerator at all times.
Uses for the sauce
- Use a dip for some baked crispy cassava fries (yuca fries)
- How about a side serving to your Jamaican fried chicken
- Perhaps you might want to dunk your oven baked coconut shrimp in the hot sauce
Can I use another pepper like habanero/jalapeno if I can't find scotch bonnet?
Yes, of course. habanero peppers are probably the best replica in my opinion.
How long does the pepper sauce last when refrigerated?
It should last for up to 2 weeks with the lime juice used in place of vinegar. Add ½ cup of vinegar to extend the shelf life.
The steps
Proceed making the pepper sauce by pureeing each ingredient starting with the onion, garlic and scallion together
Follow on by pureeing the carrots, bell peppers and scotch bonnet peppers.
Add the coconut sugar to the pureed vegetables and stir.
Add the pink salt and juice of a lime to the pureed vegetables, cover and simmer for 20 minutes.
Other recipes to try
- Jamaican Curry Powder
- Caribbean Curry Sauce
- Annatto Oil
- Green Seasoning
- Haitian Epis
- Jamaican Jerk Paste
- All Purpose Seasoning
- Mojo Marinade
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Scotch bonnet pepper sauce
Ingredients
- 2 tablespoon of olive oil
- 1 large carrot sliced
- 1 large red bell pepper halved and deseeded
- 8 whole scotch bonnets
- 1 medium onion peel and halved
- 3 small scallion sliced
- 5 garlic cloves
- 2 tablespoon of coconut sugar
- 1 teaspoon of pink salt
- The juice of 1 lime
Instructions
- Heat up a skillet with the oil on low heat
- Using a blender or food processor, individually puree the carrot, bell pepper and scotch bonnet peppers. Use a splash of water if needed to assist with breaking down the vegetables.
- Add each ingredient to a skillet after each one is pureed
- Add the onion, scallion and garlic together in the food processor/blend and puree and add this pureed mixture to the skillet.
- Increase the heat under the skillet to high, stir the pan
- As the ingredients start to splutter, decrease to low, add the pink salt, coconut sugar and the lime juice, cover the skillet with a lid and simmer for 20 minutes but stir frequently to ensure the ingredients don't stick.
- Add a splash of water if the vegetable puree proceeds to stick.
- Allow to completely cool down.
- Pour the contents into a blender and blitz into a smooth consistency
- Store in mason jars/bottle in the refrigerator
Nutrition
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Craig
When you say "pink salt", do you mean Himalayan pink salt, or a curing salt (Prague powder)?
Charla
Hi Craig, I mean Himalayan pink salt. I hope that helps!
Craig
Thank you! I'm going to try your recipe once I have enough ripe bonnets.
Charla
You are welcome!
Craig
I made it, added the vinegar to prolong the shelf life, along with an equal amount of water to thin. It's very good, highly recommended, definitely improves with time.
Charla
Hi Craig, I'm so glad you liked the sauce, yes it definitely gets better with time. Thanks once again for the feedback, it means a lot to me.
Catie
how long does this keep in the refrigerator?
Charla
This question was already answered within the post. I will copy and paste that info here for you "It should last for up to 2 weeks with the lime juice used in place of vinegar. Add 1/2 cup of vinegar to extend the shelf life." I hope that helps!
Samantha
Well I wanted to make my own pepper sauce, always but didn't find the time. Now I can and have a bunch of scotch peppers. So I am going to do it. Thanks for the recipe
Charla
You are welcome Samantha
Elina
Kids loved it. very good and easy recipe, i tried it last night
Charla
Thank you
Naomie
Hi Charla , thank you for this delight and especially the details
Charla
Thank you Naomie