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 main 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.
Scotch bonnet peppers typically range from 100,000 to 350,000 Scoville Heat Units (SHU), creating a high-heat sauce that works best in small amounts.
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.
PREP TIME
20 minutes
COOK TIME
25 minutes
INGREDIENTS
9
Serves: 32
Ingredients
- 181818 Scotch Bonnet Pepper
- 666 Jalapeño Pepper
- 0.5 cup0.5 cup0.5 cup Onion, Minced
- 6 cloves6 cloves6 cloves Garlic, Crushed
- 1 tsp1 tsp1 tsp Annatto oil
- 0.75 tsp0.75 tsp0.75 tsp Salt
- 2 cups2 cups2 cups Water
- 0.25 cup0.25 cup0.25 cup White Vinegar, Distilled
- 2 Tbsp2 Tbsp2 Tbsp Granulated White Sugar
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- 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 some inner pepper tissue attached if you want more heat.
- Step 2: Cook the peppers, onion, and garlic. Add Scotch bonnet peppers, jalapeños, onion, garlic, vegetable oil, and salt into 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 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.
Notes
Wear food-safe gloves when handling Scotch bonnet peppers. Keep the kitchen ventilated while cutting and cooking hot peppers. Adjust the heat level by removing more inner pepper tissue before cooking. Use habanero peppers as a substitute if Scotch bonnet peppers are unavailable. Start with a small amount when serving because Scotch bonnet peppers create intense heat. Store the finished sauce refrigerated because this homemade recipe does not use a validated shelf-stable preservation process.
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About This Recipe
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Coconut Free Dairy Free Egg Free GAPS Gluten Free Grain Free Nut Free Pescetarian Plant Based Sauces & Dressings Shellfish Free Sugar Alcohol Free Vegan Vegetarian| This is our estimate based on online research. | |
| Calories: | 9 |
| Fat: | 0 g |
| Carbohydrates: | 1 g |
| Protein: | 0 g |
| Cholesterol: | 0 g |
| Sodium: | 50 mg |
| Fiber: | 0 g |
| Sugars: | 1 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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