Scotch Bonnet Hot Sauce
This Scotch Bonnet Hot Sauce is a mixture of fresh scotch bonnet peppers, carrots, and bell peppers. They are cooked and blended to create a spicy hot sauce.
Servings: 2 woozy bottles
Calories: 8kcal
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.
Nutrition
Calories: 8kcal | Carbohydrates: 1g | Protein: 0.1g | Fat: 0.5g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Sodium: 40mg | Potassium: 16mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 242IU | Vitamin C: 4mg | Calcium: 2mg | Iron: 0.04mg