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.

Course Extra

Cuisine Caribbean

Prep Time 20

Cook Time 20

Total Time 40

Servings 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