This scotch bonnet orange hot sauce is an incredibly quick and easy hot sauce full of fruity flavor and big heat. This one is not for the faint of heart. If you’re looking for a milder citrusy sauce, take a look here. You could try a milder chili here as well, but scotch bonnet is such a naturally good flavor fit with orange. It’s hard to top.
So what can you do with a scotch bonnet orange sauce? More things than you may think. Try a few dashes in a fruit salad or add to an orange glaze to give some fire to your desserts. You can even drizzle it over ice cream (or use it in a homemade orange sorbet) for a fiery kick. But my favorite – and also the easiest – is to bring life to meats like chicken or duck. Keep it to a little drizzle – you’ll love the citrusy bite.
For the best result, freshly squeeze your orange juice. If that’s not an option, you can use carton orange juice, but opt for “not from concentrate” for the best overall flavor. This is a fresh sauce with very little salt and sugar so it will not store well. This recipe will be good for four servings which can be used up quickly or saved in the refrigerator for a few days.
One final note: Please use scotch bonnets with caution. You will want to wear gloves and dispose of the seeds and pith very carefully. And know how best to treat chili burn just in case.
Scotch Bonnet Orange Hot Sauce
Equipment
- Stove
Ingredients
- 1 cup orange Juice freshly squeezed works best
- 1 cup vinegar
- 1 scotch bonnet pepper optional: use two for a big increase in heat
- 1 teaspoon salt
Instructions
- Carefully remove the seeds and pith from the scotch bonnet pepper and chop it into small pieces.
- In a small pan over medium heat add all of the ingredients.
- Bring the mix to a boil then simmer for 5 minutes.
- Strain the scotch bonnet from the sauce and serve warm or cold.
Notes
Nutrition
Nicola Turner
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