Scotch Bonnet Pepper Sauce

Learn how to make your very own homemade flaming hot pepper sauce from scratch. This Caribbean style hot sauce is made from scotch bonnet peppers and a medley of vegetables. A true game changing spicy 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

What is a scotch bonnet pepper?

In short, a

• Scotch bonnet peppers - You will need a bunch of scotch bonnet peppers for this recipe and any colour will work just fine.
• Red bell pepper - This gives the sauce its vibrant colour with a hint of natural sweetness.
• Carrots - For texture and the vibrant colour.
• Onion/garlic/scallion - These are the base ingredients that are found in many recipes.
• Coconut sugar - To counterbalance the flavours, you can also use raw cane sugar instead.
• Pink salt - To enhance the taste
• Lime Juice - A vinegar free alternative for short term preservation.
• Olive oil - For sauteing

Recipe preparation

The first thing that you need to do keep your working space ventilated.

Once that is done you need to puree the vegetables before starting anything.

I personally do this using my spice grinder which has a wet container. If you don't have a spice grinder with a wet container then you may need to use a food processor instead.

You might need to add all of the vegetables rather than one at a time to achieve a puree consistency with a small amount of water, don't worry if it's not completely smooth, semi pureed is just fine.

The scotch bonnets should be chopped by hand, with gloves on and using a knife (stems discarded) DON'T put them in the spice grinder or food processor as they need to be handled with care.

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.

Once the vegetables are pureed, the next thing that you need to do is heat some olive oil in a medium sized skillet/frying pan.

Add the vegetables, along with the coconut sugar and pink salt and then simmer for 15-20 minutes.

During that time, you will want to keep an eye on the liquid levels and add a splash of water if needed to prevent the pureed vegetables from sticking to the pan.

The lime juice should be added once the cooking process is over, as this is our short term preservatives and we don't want it to break down.

If you wish to use vinegar to extend the shelf life even longer, that is fine add it now before transferring the mixture to the blender to create a smooth consistency.

Reasons to make this sauce

• You have the ability to control what exactly goes into the sauce.
• Doesn't contain any vinegar (unless you choose to add it).
• There is the option to refrigerate or freeze the sauce
• No fillers, additives or unnatural preservatives
• It is relatively easy and straight forward to make
• Gives you a true taste of the Caribbean - in a sauce bottle!
• A multipurpose sauce that you can use in you stews, curries or even as a dip.

The steps

• Using a blender or food processor, individually puree the onion along with the garlic followed by the red bell pepper and carrots. Use a splash of water if needed to assist with breaking down the vegetables.
• Transfer the pureed vegetables into small bowls and set aside.
• Add olive oil to a medium sized frying pan/skillet on medium heat.

• Add the onion/garlic, carrots, red bell peppers and the chopped scotch bonnet peppers.
• Saute the vegetables for several minutes.
• Add the coconut sugar along with the pink salt and stir.
• Reduce the heat to low and put the lid on.
• Simmer for 15-20 minutes, checking periodically and adding a splash of water, if needed.

• Reduce the mixture from the heat and squeeze in the juice of a lime (or pour in the vinegar, if you are using now).
• Transfer the mixture to a high speed blender and leave to cool down.
• Blitz into a smooth consistency.
• Once completely cool, store in a sterilized mason jar or sauce bottle and refrigerate.

Can you use another pepper like habanero/scorpian, 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 about a week with the lime juice used in place of vinegar. Add ½ - 1 cup of vinegar to extend the shelf life to 2-3 weeks.

Where can you 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.

Notes and tips

• Make sure your kitchen is well vented before beginning the recipe as the fumes from the scotch bonnet can cause coughing.
• The shelf life using lime juice only is very short usually around a week.
• If you wish to add vinegar, add ½ - 1 cup, this should extend the shelf life by 2-3 weeks.
• Keep the sauce refrigerated at all times and stored in a sterilised glass bottle.
• You can freeze the sauce instead, in a freezer friendly container or as ice cubes and thaw out/use accordingly.
• It is advised to wear gloves and DO NOT rub your eyes when you are handling the scotch bonnet peppers.
• Don't add too much water when pureeing the vegetables or the mixture will be too watery.
• The amount of scotch bonnet that you use will be subjective, I used 8 which created a fiery sauce. Feel free to add more or use less, if you want to.
• Don't worry if you are not able to completely puree the vegetables, semi puree texture is just fine.
• Be sure to chop the scotch bonnet peppers by hand, don't put them through the blender.
• The recipe should create about one cup worth of sauce (roughly).

Other recipes to try

• Jamaican Curry Powder
• Caribbean Curry Sauce
• Annatto Oil
• Green Seasoning
• Haitian Epis
• Jamaican Jerk Paste
• All Purpose Seasoning
• Mojo Marinade

Recipe suggestions

• Black Eyed Peas Burgers
• Gluten Free Hash Browns
• Stewed Goat Meat
• Prawn Fritters
• Guyanese Chow Mein
• Jerk Shrimp Pasta
• Pholourie
• Jamaican Brown Stew Chicken
• Paprika Wings
• Air Fryer Oyster Mushrooms

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Scotch Bonnet Pepper Sauce

Learn how to make your very own homemade flaming hot pepper sauce from scratch. This Caribbean style hot sauce is made from scotch bonnet peppers and a medley of vegetables. A true game changer spicey sauce that's great for meat or a side serving condiment.

4.84 from 12 votes

Print Pin Rate

Course: Extra

Cuisine: Caribbean

Prep Time: 20 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 40 minutes minutes

Servings: 1 cup

Calories: 260kcal

Author: Charla

Ingredients

• ▢ 1 medium onion chopped
• ▢ 5 garlic cloves chopped
• ▢ 1 large red bell pepper chopped
• ▢ 1 large carrot sliced
• ▢ 8 scotch bonnet peppers chopped
• ▢ 3 small scallion sliced
• ▢ 2 tablespoon olive oil
• ▢ 2 tablespoon coconut sugar
• ▢ 1 teaspoon pink salt
• ▢ the juice of 1 lime
• ▢ ½ cup vinegar (118ml) optional, in place of the lime juice

Instructions

• ***BEFORE STARTING THE RECIPE, KEEP THE KITCHEN WINDOWS OPEN/VENTED AND PLEASE WEAR GLOVES AND DO NOT RUB YOUR EYES!
• Using a blender or food processor, individually puree the onion along with the garlic followed by the red bell pepper and carrots. Use a splash of water if needed to assist with breaking down the vegetables.
• Transfer the pureed vegetables into small bowls and set aside.
• Add olive oil to a medium sized frying pan/skillet on medium heat.
• Add the onion/garlic, carrots, red bell peppers and the chopped scotch bonnet peppers.
• Saute the vegetables for several minutes.
• Add the coconut sugar along with the pink salt and stir.
• Reduce the heat to low and put the lid on.
• Simmer for 15-20 minutes, checking periodically and adding a splash of water, if needed.
• Reduce the mixture from the heat and squeeze in the juice of a lime (or pour in the vinegar, if you are using now).
• Transfer the mixture to a high speed blender and leave to cool down.
• Blitz into a smooth consistency.
• Once completely cool, store in a sterilized mason jar or sauce bottle and refrigerate.

Video

Notes

• Make sure your kitchen is well vented before beginning the recipe as the fumes from the scotch bonnet can cause coughing.
• The shelf life using lime juice only is very short usually around a week.
• If you wish to add vinegar, add ½ - 1 cup, this should extend the shelf life by 2-3 weeks.
• Keep the sauce refrigerated at all times and stored in a sterilised glass bottle.
• You can freeze the sauce instead, in a freezer friendly container or as ice cubes and thaw out/use accordingly.
• It is advised to wear gloves and DO NOT rub your eyes when you are handling the scotch bonnet peppers.
• Don't add too much water when pureeing the vegetables or the mixture will be too watery.
• The amount of scotch bonnet that you use will be subjective, I used 8 which created a fiery sauce. Feel free to add more or use less, if you want to.
• Don't worry if you are not able to completely puree the vegetables, semi puree texture is just fine.
• Be sure to chop the scotch bonnet peppers by hand, don't put them through the blender.
• The recipe should create about one cup worth of sauce (roughly).

Nutrition

Calories: 260kcal | Carbohydrates: 33g | Protein: 3g | Fat: 15g | Saturated Fat: 2g | Sodium: 1222mg | Potassium: 546mg | Fiber: 5g | Sugar: 18g | Vitamin A: 7519IU | Vitamin C: 155mg | Calcium: 66mg | Iron: 1mg

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