Scotch Bonnet Pepper Sauce Recipe

Published on
September 26th 2021
Last updated on April 1st 2024
Rachael Ottier Hart

Join Rachael on a global culinary journey. With a passion for travel and diverse cuisines, she crafts recipes that weave flavors, scents, and stories into each dish, igniting your wanderlust with every bite.

More posts by Rachael Ottier Hart

#Lacto Vegetarian #Low Cholesterol #Low Fat #Ovo Vegetarian #Pescetarian #Vegetarian #Hot Sauces #Dips #Trinidad #Jamaican #Caribbean Vegetarian
This recipe, developed through the collective effort of at least six experts, underwent meticulous research and testing for over three months. Learn more about our process in the art and science behind our recipes. This post may contain affiliate links. Read our Disclosure Policy.
Aerial View Scotch Bonnet Pepper Sauce in a jar

One of the staple condiments in Caribbean cuisine is pepper sauce made with scotch bonnet peppers. From Trinidad to Jamaica and from store-bought to homemade, everyone has their favorite hot spicy sauce. This recipe for Scotch Bonnet Pepper Sauce will be full of flavor and heat but will compliment any food you feel to add it to or drizzle it on. So be bold, Be Brave, Be Hot Like Pepper!!!

Author: Rachael Ottier Hart
Average: 4.6 (12 votes)
Prep Time
15 mins
Cook Time
1 mins
Total Time
16 mins
Serves
100

Ingredients

  • 150 grams Scotch Bonnet Peppers

  • 2 cloves Garlic

  • 2 teaspoons French Thyme leaves (Fine Leaf Thyme)

  • 3/4 cups Apple Cider Vinegar

  • 3/4 cups Lime Juice

  • ¼ teaspoon Salt

  • ¼ teaspoon Sugar

Back to top

Instructions

Sauce Thickness Recommendations

For a chunky sauce, use a mini food processor or mince by hand.

For a fluid sauce, use a blender.

Pepper Sauce

Using gloves, cut the peppers and remove the seeds or keep them if you want your sauce EXTRA HOT!

Add the peppers, garlic, thyme, salt, and sugar to the processor and pulse or the blender and purée until you reach your desired texture.

Add the vinegar and lime juice while you process or blend to help emulsify the sauce.

Place the sauce into a sterilized glass jar or bottle store in a cool place or the fridge, and it will last for 4-6 months. Only use plastic or wooden spoons to remove from the jar to avoid spoiling.

Back to top
Healthy Easy Dinners Cookbook cover
Healthy dinners to kickstart your weight loss
$7.99 Limited time offer $2.99
As Seen On
Site logo 1
Site logo 2
Site logo 3
Site logo 4
Site logo 5
Site logo 6
Site logo 7
Site logo 8
Site logo 9
Site logo 10
Unlock Exclusive Recipes & More! 🔓

Subscribe to our newsletter for the latest recipes, holiday specials, and mouthwatering secrets!

Subscribe
Keywords
Caribbean peppa sauce, scotch bonnet pepper sauce recipe, hot pepper sauce, how to make, Caribbean scotch bonnet pepper sauce

First Name
Jennifer
Last Name
Dodd

Member for

2 years 2 months
Jennifer Dodd

Hello Stephen, it's one of our favorite recipes filled with spicy island flavors. Here's another hot sauce recipe sure to heat up any dish. https://classicbakes.com/recipes/how-make-trinidad-hot-sauce

Permalink 20 Nov 2022

James (not verified)

Why so much liquid? The flavour is nice but the sauce turned out watery for me. I feel like half the liquid ingredients would have made this a better sauce. I will try it that way next time. Overall good flavour though :)

Permalink 19 Mar 2023

First Name
Jennifer
Last Name
Dodd

Member for

2 years 2 months
Jennifer Dodd

We're glad you enjoyed the flavor James, thanks for trying out our recipe. For the texture feel free to reduce the amount of liquid in the recipe to meet your needs, the less liquid the spicier it will be. Also note that if the ingredients are blended in a blender for a long time, it tends to be more liquid or watery. Try adding the ingredients to a food processor or blender and lightly pulsing the ingredients, this will help make a thicker, chunkier texture for the sauce. Let us know how it works out and thank you for your comment.

Permalink 23 Mar 2023

James (not verified)

Actually, the flavours were. It just “good” they were fantastic. I am going to try with half the liquid and see how it goes once I finish this. I can’t stop eating it.

Permalink 24 Mar 2023

First Name
Jennifer
Last Name
Dodd

Member for

2 years 2 months
Jennifer Dodd

Hi Earnest, thank you for the comment & keep us posted on how it turned out.

Permalink 21 Aug 2023

Add new comment

The content of this field is kept private and will not be shown publicly.
Back to top
Rachael Ottier Hart

Join Rachael on a global culinary journey. With a passion for travel and diverse cuisines, she crafts recipes that weave flavors, scents, and stories into each dish, igniting your wanderlust with every bite.

More posts by Rachael Ottier Hart

Nutrition Disclosure

Related Recipes

Homemade Jamaican Jerk Sauce in a cute clay jar Homemade Jamaican Jerk Sauce Recipe
Front shot of Pineapple Habanero Hot Sauce in a Jar How to make Pineapple Habanero Hot Sauce
Shadow Benny sauce in a small jar How to make Trini Chadon Beni Sauce
Bottle of Trinidad Hot Sauce in wooden background How to make Trinidad Hot Sauce
Front shot of Peanut Dipping Sauce in saucers with peanuts on the side Peanut Dipping Sauce Recipe
Aerial shot of Passion Fruit Sauce in a jar with passion fruits on the side Passion Fruit Sauce Recipe