Scotch bonnet pepper sauce

Scotch bonnet pepper sauce square shot

Flaming hot homemade vinegar free Caribbean scotch bonnet pepper sauce – vegan, paleo, gluten free, keto



8 whole scotch bonnets

1 large red bell pepper,  halved and deseeded

1 large carrot, sliced

1 medium onion, peel and halved

3 small scallion, sliced

5 garlic cloves

2 tbsp of coconut sugar

1 tsp of pink salt

The juice of 1 lime

2tbsp of olive oil


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 and puree and add that also to the same 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