Scotch Bonnet Hot Sauce Recipe

Scotch bonnet hot sauce is a homemade high-heat pepper sauce made with fresh Scotch bonnet peppers, jalapeños, onion, garlic, vinegar, and sugar. This recipe creates a thick, fruity sauce with intense heat, natural sweetness, savory depth, and a tangy finish. Scotch bonnet peppers provide the dominant tropical pepper flavor, while jalapeños add fresh green pepper notes and extra body. The peppers, onion, and garlic are cooked until completely tender before blending, creating a smooth texture with balanced acidity from distilled white vinegar and sweetness from sugar. The recipe takes about 45 minutes and produces approximately 2 pints (946 ml), or 32 servings of about 2 tablespoons (30 ml) each. Serve it with jerk chicken, grilled meats, rice and peas, fried chicken, eggs, soups, stews, tacos, and roasted vegetables.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Prepare the peppers and aromatics: Wear food-safe gloves. Slice Scotch bonnet peppers in half and remove seeds. Slice jalapeños, mince onion, and crush garlic cloves. Keep more inner pepper tissue attached for a hotter sauce.

Step 2

Cook the peppers, onion, and garlic: Add Scotch bonnet peppers, jalapeños, onion, garlic, vegetable oil, and salt to a large saucepan over medium-high heat. Cook for 5 minutes while stirring frequently until the vegetables soften and release aroma.

Step 3

Add water and cook until soft: Pour in 2 cups (473 ml) water and continue cooking for about 20 minutes until the peppers, onion, and garlic become completely soft and easy to crush with a spoon. Allow the mixture to cool completely before blending.

Step 4

Blend with vinegar and sugar: Transfer the cooled pepper mixture and cooking liquid into a blender. Blend until smooth, then add distilled white vinegar and sugar. Blend again until evenly incorporated. Add water gradually if the sauce needs thinning.

Step 5

Transfer and refrigerate: Pour the finished sauce into clean glass bottles or airtight jars. Allow the sauce to cool, seal the containers, and refrigerate.

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