Scotch Bonnet Pepper Sauce Recipe

Calendar icon Published: Sep 26th 2021 by Rachael Ottier Hart
Clock icon Last updated: Dec 16th 2024
Read time: 2 mins
Cuisine:
Caribbean
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This recipe, developed through the collective effort of at least 6 experts, underwent meticulous research and testing for over 3 months. Learn more about our process in the art and science behind our recipes or read how we use AI responsibly. This post may contain affiliate links. Read our Disclosure Policy.
Nutrition Disclosure
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!!!

#Lacto Vegetarian #Low Cholesterol #Low Fat #Ovo Vegetarian #Pescetarian #Vegetarian #Hot Sauces #Dips #Trinidad #Jamaican #Caribbean Vegetarian
Author: Rachael Ottier Hart
Average: 4.6 (13 votes)
Total rating includes sum of all comments and anonymous votes.

Click to avoid screen dimming during cooking.

Time & Serves

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

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.

Nutrition Disclosure

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Rachael Ottier Hart
Author:
Culinary Storyteller & Spa Manager

More posts by Rachael Ottier Hart

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Stephen jackson (not verified)

Wow what a great sauce hotter the better

Permalink 19 Sep 2022

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

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

Earnest (not verified)

Great can't wait to make it!

Permalink 23 Jul 2023

Jennifer Dodd

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

Permalink 21 Aug 2023

PatD (not verified)

Have you ever added added additional ingredients such as carrots or onions? Have you tried simmering peppers in the vynager before adding to blender

Permalink 26 Aug 2024

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Rachael Ottier Hart
Author:
Culinary Storyteller & Spa Manager

More posts by Rachael Ottier Hart

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