There are lots of great Scotch bonnet hot sauces out on the market, but if you’re adventurous, you can also make your own. Here’s a simple recipe to get you started. The chili is the real star here, without a lot of the mangoes, papayas, and other tropical fruits that you find in other Scotch bonnet recipes. Still, there’s a slight tropical sweetness and the simplicity allows the pepper heat to really come to life.
Recipe makes 3 pints
- 10 scotch bonnet peppers
- 5 carrots
- 2 cho cho
- 3 cloves of garlic
- 1/2 inch of ginger
- 2 onions
- 10 allspice berries
- Oil for frying
- 1/2 cup of white vinegar
- Before you start making the sauce, make sure you have sterile glass bottles or jars ready to use.
- Chop the carrots, cho cho, pepper, garlic, onion and grate the ginger
- Gently fry the onion for about three minutes.
- Add the cho cho, carrot, allspice, garlic and ginger. Fry for about five minutes.
- Add the pepper and vinegar, fry for about 10 minutes.
- Tip the ingredients in to a blender and blend in to a paste.
- Once the mixture has cooled, strain the juice out of the pulp.
- Transfer to a glass jar and store in the fridge.
A few tips when making any type of hot sauce:
- Open windows & turn ventilation on because the fumes from the peppers will burn your eyes and throat, and you don’t want that!
- Use gloves when handling hot peppers, especially large quantities, the oils will stick to your fingers.
- Wear a goggle when working with super hot peppers.