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Raspberry Scotch Bonnet Hot Sauce

Raspberry Scotch Bonnet Hot Sauce

Course Hot Sauce, Sauce
Keyword Scotch Bonnet Pepper
Servings 12 Servings
Calories 82kcal


  • 2 cups fresh raspberries crushed (frozen works too)
  • 1 scotch bonnet pepper
  • 1/2 cup apple cider vinegar
  • 1/4 cup balsamic vinegar
  • 1 pinch sea salt
  • 1 cup sugar
  • 1 cup water


  • Place a frying pan over medium heat and add the raspberries along with the chopped scotch bonnet pepper, apple cider vinegar, salt, and the balsamic vinegar.
  • Simmer for 10 minutes until the raspberries begin dissolving.
  • Add the sugar and water. Boil for an additional 10 minutes, stirring occasionally.
  • Use a sieve to strain out the seeds and allow the sauce to cool to room temperature.
  • Serve or keep refrigerated and use within 3 days.



Calories: 82kcal | Carbohydrates: 20g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 6mg | Potassium: 43mg | Fiber: 1g | Sugar: 18g | Vitamin A: 15IU | Vitamin C: 6mg | Calcium: 6mg | Iron: 1mg