We don’t make it a secret at PepperScale that there’s a favorite hot pepper in-house. The scotch bonnet has been top-of-the-list for us for nearly two decades of chili pepper eating. Its kick of heat (comparable to a habanero) along with its subtle tropical sweetness really perk up our taste buds. There are lots of great scotch bonnet hot sauces out on the market, but if you’re adventurous, you can also make your own. Here’s a simple scotch bonnet hot sauce recipe to get you started.
The chili is the real star here, without a lot of the mangoes, papayas, and other tropical fruits that you find in other scotch bonnet recipes. Still, there’s a slight tropical sweetness and the simplicity allows the pepper heat to really come to life. Note – this is a very hot sauce, so plan accordingly. Serious spicy food fans will love it, but those with milder tastes will not.
Ready to explore other hot sauces? Take a look at our spicy recipe index which features many other hot sauce recipes. Another extra hot option to get you started: our peach habanero sauce. This one is perfect on fish tacos. Or, for something milder, take a look at our basic jalapeño hot sauce.
- Cook the diced carrots and onion over medium heat for five minutes.
- Mix in the garlic and continue cooking until all vegetables have softened (about another three to four minutes).
- Place the vegetable mix into a food processor and add the Scotch bonnet peppers, tomatoes, lime juice, vinegar, water, and salt. Blend all the ingredients together until you reach a smooth sauce texture.
- Pour the sauce back into the pan and simmer on low heat for 10 to 15 minutes.
- Remove the sauce from the heat and let it cool to room temperature before bottling or serving.