Go Back
+ servings
Scotch bonnet pepper sauce square shot

Scotch bonnet pepper sauce

Flaming hot homemade vinegar free Caribbean scotch bonnet pepper sauce - vegan, paleo, gluten free, keto
Course Extra
Cuisine Caribbean
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2 -3 cups
Calories 260kcal
Author Charla


  • 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
  • 2 tbsp 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


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