Jamaican Scotch Bonnet Pepper Sauce is fruity, hot, sweet, and incredibly easy to make! A mix of bold Jamaican seasonings compliment the natural flavors of the peppers in a beautiful way. Serve this sauce with chicken or seafood to really elevate your meal!
Jamaican Scotch Bonnet Pepper Sauce
Scotch Bonnet peppers are some of my favorites! In fact, I grow them myself because I just can't get enough of them. They have a good level of heat, very similar to a habanero pepper, along with the duo qualities of being both fruity and somewhat sweet.
It’s the ideal trifecta for me, really – fruity, spicy, and slightly sweet. Yeah, baby! Give me that combo any day of the week. This is a recipe that begs to take your chicken or seafood to the next level.
It's a particularly fiery sauce takes you straight to the Caribbean in the most delicious way!
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Ingredients In Scotch Bonnet Hot Sauce
- Scotch Bonnet peppers
- White onion
- Carrot
- Chayote
- Cucumber
- Mango
- Pineapple
- Garlic
- Jalapeño peppers
- Cumin
- Salt
- Apple cider vinegar
- Lime juice and zest
How To Make Jamaican Hot Sauce
Blend, boil, simmer, serve. This recipe couldn't be easier to make!
Blend the ingredients. Add all of the ingredients to a food processor or blender and process until nice and smooth.
Boil, then simmer. Transfer the blended sauce to a large pot and bring to a quick boil. Once boiling, lower the heat and simmer for about 1 hour to let the flavors mingle.
Enjoy! Let the sauce cool to room temperature, then transfer to a container and seal. Refrigerate for at least 1 day to let the flavors develop.
Recipe Tips & Notes
- Adjust the heat level. If you’d like to dial back the heat level, skip the habanero pepper. You can also reduce or skip the serranos, and go with jalapeño peppers only. You’ll still get a nice kick from them.
- Use a good sauce bottle. Here is a link to some bottles I like (affiliate link, my friends!): Swing Top Glass Bottles, 8.5 Ounce - Set of 4. If you like the smaller bottles that most hot sauce makers use, Hot Sauce Bottles, 5 Oz - 24 Pack.
- Use it in a variety of ways. You can use it as a marinade for your chicken or fish, or as more of a finishing sauce, or both! It’s also great for swirling a few tablespoons into soups, stews or other sauces to give them a bit of a fiery kick and blast of flavor.
- Let it chill for a while. I let my Jamaican hot sauce sit in the fridge at least a day before using, allowing the flavors to mingle even further.
Storing
It should keep a few months easily in the fridge, or even longer. It's all about the acidity. To be technical, target level ph for shelf stable foods is below 4.6 ph, but should probably be lower for home cooks, around 4.0 or so, to account for errors.
If you're concerned, add more vinegar to lower the ph. Sauces made with fermented chili peppers will last even longer.
Ingredients
- 10 Scotch Bonnet peppers chopped
- 1 large white onion chopped
- 1 small carrot peeled and chopped
- 1 chayote peeled and chopped
- ½ cucumber chopped
- 1 mango peeled and chopped
- 1 cup chopped pineapple
- 5 cloves garlic chopped
- ½ cup pickled jalapeno peppers chopped
- ½ teaspoon cumin
- 1 teaspoon salt
- ¼ cup apple cider vinegar
- Juice from 2 limes plus lime zest
Instructions
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Add all of the ingredients to a food processor or blender and process until nice and smooth.
-
Transfer the mixture to a large pot and bring to a quick boil. Reduce heat and simmer for about 1 hour to let the flavors mingle.
-
Cool, then transfer to a container and seal. Refrigerate at least 1 day to let flavors develop.
