Jamaican-Style Scotch Bonnet Pepper Hot Sauce
A homemade Scotch bonnet pepper hot sauce with bright heat and big flavor that’s perfect for tacos, bowls, sandwiches, and more.
Servings: 16 servings
Calories: 39kcal
Equipment
Ingredients
- 2 tablespoons avocado oil
- 1 yellow onion chopped
- 6 carrots chopped
- 2 chayotes peeled, pitted, chopped
- 10 allspice berries about 1 teaspoon
- 3 garlic cloves peeled
- 1 1-inch knob fresh ginger root peeled, cut into 1/8" slices
- 8 scotch bonnet or habanero peppers stemmed and chopped
- ½ cup white vinegar
- ½ teaspoon salt
Instructions
- In a large skillet over medium heat, combine the oil and onion. Cook, stirring occasionally, until the onion softens, about 10 minutes.
- Add the carrots, chayotes, allspice, garlic, and ginger. Cook for 5 minutes, or until the allspice is fragrant.
- Add the chiles and vinegar. Cook, stirring occasionally, until the chiles soften, about 10 minutes.
- Transfer the cooked mixture to a blender or food processor. Blend until smooth, leaving a vent open to allow steam to escape.
- Using a fine-mesh strainer, strain the mixture, reserving the liquid and discarding the solids. Let it cool to room temperature.
- Keep stored in the refrigerator for up to one month.
Notes
Learn more about Hot Sauce Cookbook for Beginners.
Nutrition
Serving: 1ounce | Calories: 39kcal | Carbohydrates: 5g | Protein: 1g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 91mg | Potassium: 138mg | Fiber: 1g | Sugar: 3g | Vitamin A: 3870IU | Vitamin C: 11mg | Calcium: 17mg | Iron: 0.2mg
