What Are Scotch Bonnet Peppers?
Scotch bonnet peppers are a type of chili pepper popular in Caribbean and West African cuisine and named for their resemblance to the Scottish tam o’shanter bonnet. They’re related to habanero peppers and like habaneros, they’re fiery hot—40 times hotter than jalapeño peppers on the Scoville scale, in fact! They have a little hint of sweetness to them too, which sets them apart from habeneros. We Jamaicans love Scotch bonnet peppers in Jamaican rice and peas and jerk dishes, like my jerk tofu, so naturally, they were my pepper of choice when I wanted to try to make my own hot sauce. Which is how this Scotch bonnet pepper sauce came to be!
Why You’ll Love This Scotch Bonnet Hot Sauce Recipe
Layers of flavour. Some hot sauce recipes are one-note, and that note is HOT. What I love most about this Scotch bonnet pepper hot sauce is that it has a little more nuance thanks to the roasted garlic and carrots. Surprisingly easy to make. You’ll wonder why you haven’t been making your own hot sauce all along when you see how simple it is! Versatile. This hot sauce goes well with practically everything, from Mexican dishes to Jamaican and beyond. No preservatives or additives. Store-bought hot sauces may contain preservatives and additives to extend their shelf life, but you can leave those out when you’re making it yourself.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
Garlic – You can leave the skin on the cloves. Carrots – This not only adds some flavour to the hot sauce, it also gives it a nice consistency. Scotch bonnet peppers – You can also use habanero peppers, which are the same heat level of scotch bonnet peppers, or even mix. Onion Cane sugar – Brown sugar, organic white sugar or coconut sugar also work. Sea salt White vinegar – Hot sauces aren’t just spicy, they’re also tangy! That’s thanks to the vinegar. Water Lime juice
How to Make Scotch Bonnet Hot Pepper Sauce
Roast the garlic. Add the garlic to a skillet and cook until both sides are blackened. Remove the skins and add the peeled cloves back to the skillet. Simmer. Add all of the other ingredients except the lime juice. Bring to a boil, then reduce to a simmer and cook for 25 minutes, stirring occasionally. Blend. Transfer the mixture to your blender with the lime juice. Blend until smooth. Store. Pour the Scotch bonnet hot pepper sauce into a jar with a lid. You can use it immediately, but I think it’s best after a day or two in the refrigerator to let the flavours meld together!
Tips for Success
Adjust the consistency. If you’d like a thinner Scotch bonnet hot pepper sauce, you can add more lime juice when blending. Wear gloves. When handling hot peppers, it’s best to wear gloves to avoid any burning on your skin. Pepper burns hurt and it takes a while for the pain to go away! Blend carefully. Be careful when blending hot ingredients as the steam can cause pressure to build up in the blender. I recommend letting the mixture cool down a bit and leaving a crack open for the steam to vent. (You can place a kitchen towel over the lid to keep hot sauce from escaping through the crack.)
My Favourite Ways to Use This Hot Sauce
Tofu scrambles. Jazz up your next tofu scramble breakfast with a few dashes of Scotch bonnet hot pepper sauce. Trust me, it’s a game changer.. Mix into dips. Add a tablespoon or two to guacamole, hummus, or even spinach artichoke dip for an extra kick of flavour. Add to soups, curries, and stews. This hot sauce pairs well with vegetable soups and hearty stews, giving them an extra layer of depth and heat. We love it in this chickpea curry! Flavour your favourite proteins. From vegan chicken to marinated tofu, you can use this hot sauce to give any protein an instant upgrade.
How to Store
Store Scotch bonnet pepper hot sauce in the refrigerator for up to 2 weeks. Give it a shake or stir before using.
Can I Freeze This Recipe?
Yes, if you can’t use this sauce within 2 weeks, you can freeze it! Store it in a small freezer bag or airtight container for up to 6 months. Thaw in the refrigerator before using.
More Spicy Recipes
Spicy Shakshuka with Vegan Feta Buffalo Cauliflower Wings (10 Ingredients) Jalapeño Cornbread Waffles with Roasted Garlic & Rosemary (Vegan + Gluten Free) Spicy Arrabbiata Sauce (Easy & Vegan)
Enjoy friends! If you make this Scotch bonnet pepper hot sauce, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
