If you are a hot sauce lover, this Scotch Bonnet Hot Sauce is a must-try. From eggs to pizza and everything in between, a couple of dashes of this pepper sauce will add plenty of heat and flavor. I have made it many times and I like to keep some on hand since I love spicy food!
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The spicy peppers complement the sweetness of the carrots and bell peppers, creating a flavorful Scotch bonnet sauce with just the right amount of heat. Seasoned with a touch of salt, pepper, and sugar, along with vinegar and lime, it’s perfectly balanced without being overpowering.
If you like hot and spicy recipes, you will love Pickled Habanero Peppers and Spicy Maple Syrup.
Why You’ll Love This Hot Sauce With Scotch Bonnet Chilies
- It’s quick and easy: It only takes a few minutes to prepare and about 20 minutes to cook down the scotch bonnets with the other ingredients to create this yummy sauce.
- It has a great shelf life: This hot sauce lasts up to 1 month in the refrigerator and even longer in the freezer.
- It’s easily customizable: You can switch up ingredients to make this recipe your own!
Ingredients
Below you'll find everything you need to make this tasty hot sauce recipe.
- Scotch bonnet peppers: The scotch bonnet pepper has roughly the same heat level as a habanero, and is often used as the base for Caribbean jerk seasoning. It adds lovely heat and flavor to this hot sauce recipe.
- Olive oil: I use olive oil to cook down the produce. Feel free to use any cooking oil you prefer. Avocado oil is a great alternative.
- Veggies: I add carrots and orange bell pepper. They bring sweetness and depth and keep the sauce bright orange.
- Garlic: I love garlic flavor in hot sauces. It pairs well with the other ingredients in this recipe. You can use garlic powder, but fresh garlic provides the best taste.
- Salt and pepper: You don’t need a lot of extra seasoning for this hot pepper sauce. A little salt and pepper is enough to ensure it is well-seasoned and delicious.
- Sugar: I like adding some sugar to balance the heat. This keeps it spicy, but keeps you from blowing out your palate.
- Vinegar: The tangy flavor you get from a store-bought hot sauce comes from vinegar, so I added white vinegar to bring balance to the sauce.
- Lime juice I like the acidity from the hint of lime juice. It also tastes yummy with hot peppers.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Honey: Replace all or some of the sugar with honey for a slightly different flavor and sweetness.
- Mixed peppers: Make this hot sauce using ⅓ scotch bonnet, ⅓ jalapeno, and ⅓ poblano for depth and a less spicy result.
- Maple: Add some maple syrup for extra sweetness and tasty caramel notes.
How to Make Scotch Bonnet Pepper Hot Sauce
Here are the instructions on how to make scotch bonnet pepper sauce. Once you cook and blend the ingredients, you will have a delicious homemade hot sauce to enjoy.
Step 1: Add veggies to a pan. Heat oil in a skillet over medium heat. Add the scotch bonnets, carrots, bell peppers, onions, and garlic to the pan.
Step 2: Cook. Sauté the veggies for 5-7 minutes or until they have softened. Add the salt, pepper, sugar, water, and vinegar to the mixture. Stir until combined and simmer over low heat for about 10 minutes.
Step 3: Transfer to the blender. Allow it to cool slightly. Then, pour the hot sauce into a blender.
Step 4: Blend. Puree the mixture until it is perfectly smooth. Then, stir in lime juice.
Step 5: Pour into a glass bottle. Transfer it to a clean glass bottle for storage and enjoy!
Recipe Tips
- Check the veggies for doneness: I like to soften the veggies to enhance their flavor and make blending easier. Use a simple fork test to check if they’re ready.
- Adjust seasoning to taste: Taste the sauce as you go. Add more or less salt and pepper based on your preference.
- Watch the heat when cooking: Keep an eye on the saucepan to prevent the heat from getting too high, which could scorch the veggies and ruin the sauce.
- Use an immersion blender: You can also use an immersion blender if you prefer. Just make sure to use a scratch-resistant saucepan or transfer the mixture to a large bowl first.
If you love homemade sauce recipes like this one, you may also enjoy my homemade Hot Pepper Sauce.
Storage Directions
- Storing: Once the scotch bonnet hot pepper sauce has cooled completely, it can be stored in the refrigerator for up to 4 weeks. Or, you can use an ice cube tray or freezer-safe container to freeze the sauce for up to 6 months.
- Make Ahead: If you are gifting the sauce or using it for a particular recipe, you can make it in advance and store it in the refrigerator.
Serving Suggestions
- This hot sauce would be great to spice up your portion of this Mexican breakfast casserole.
- Add a splash of scotch bonnet hot sauce to baked chili dogs or a bacon wrapped burger with portobello mushrooms.
- Add some to white wine vinaigrette and pomegranate vinaigrette to add a little heat to these sweet and tangy salad dressings.
Recipe FAQs
Many local grocery stores carry them. If needed, an Asian or African market will have them as well.
They measure between 100,000 and 350,000 Scoville units. This is about the same as a habanero and 70 times spicier than a jalapeno.
Sure! If your food processor isn’t large enough, simply blend the mixture in batches.
More Delicious Hot Sauce Recipes
If you try this recipe and love it please leave a star rating in the recipe card below or even better, drop a review in the comment section, I always appreciate your feedback. Be sure to follow along with me on Facebook, Pinterest, and YouTube for more easy recipes!
Scotch Bonnet Hot Sauce
Ingredients
- 6-8 Scotch bonnet peppers tops removed and chopped
- 2 Tablespoons olive oil
- 1 medium carrot diced
- 1 orange bell pepper diced
- 1 small onion diced
- 5 cloves garlic minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 Tablespoon sugar
- 1 cup water
- ½ cup white vinegar
- Juice of 1 lime
Instructions
- Heat olive oil in a medium saucepan over medium heat and sauté the Scotch bonnet peppers, carrot, bell pepper, onion, and garlic for 5-7 minutes until softened.
- Stir in the salt, black pepper, and sugar, then pour in the water and vinegar, bringing the mixture to a gentle simmer.
- Reduce the heat and simmer for 10 minutes to meld the flavors.
- Let the mixture cool slightly, then blend until smooth using a blender or immersion blender. Adjust the consistency by adding more water to thin, or simmering longer to thicken.
- Squeeze in the lime juice and stir to combine.
- Transfer the hot sauce to a sterilized jar or bottle, let it cool completely, and store in the refrigerator for up to 4 weeks.
Video
Notes
- Taste the sauce as you go and add more or less salt and pepper based on your preference.
- For a less spicy hot sauce, make this hot sauce using ⅓ scotch bonnet, ⅓ jalapeno, and ⅓ poblano chilies.
- Store the hot sauce in the refrigerator for up to 4 weeks once it's fully cooled. Or, you can use an ice cube tray or freezer-safe container to freeze the sauce for up to 6 months.
Mel says
If you love hot sauce you’re gonna love this It’s so full of flavour we all enjoyed it Some added more than others as you might expect I think this is going to be a wonderful gift too Thx for sharing
Karin and Ken says
I totally agree! You’re most welcome. I try my best. Take care. Karin
Cam says
This hot sauce is terrific. I was so pleasantly surprised at how much we all loved it Will definitely make again this is our new family favorite Thanks for sharing
Karin and Ken says
I’m so glad to hear you enjoyed it. You just made my day. All the best. Karin