Scotch Bonnet Pepper Sauce

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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


  1. Before you start making the sauce, make sure you have sterile glass bottles or jars ready to use.
  2. Chop the carrots, cho cho, pepper, garlic, onion and grate the ginger
  3. Gently fry the onion for about three minutes.
  4. Add the cho cho, carrot, allspice, garlic and ginger. Fry for about five minutes.
  5. Add the pepper and vinegar, fry for about 10 minutes.
  6. Tip the ingredients in to a blender and blend in to a paste.
  7. Once the mixture has cooled, strain the juice out of the pulp.
  8. 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.


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