Scotch Bonnet Hot Sauce Recipe
Caribbean scotch bonnet hot sauce is perfect for fish, chicken, or pizza!
Equipment
Ingredients
- 3 scotch bonnet peppers or substitute habaneros
- 1 red bell pepper
- 2 medium carrots
- 1/2 white onion
- 1/2 tsp salt
- 1/4 tsp ground coriander
- 1/4 tsp cardamom
- 1/4 tsp garlic powder
- 1/4 tsp ground ginger
- 1/4 tsp thyme
- 1/4 tsp black pepper
- 1/2 cup white vinegar plus more to thin sauce as needed
- 1 tbsp lemon juice
- 1 tbsp honey optional
- Cooking oil for roasting
Instructions
- Cut open the bell pepper and remove the seeds and any white parts inside.
- Rough chop the red bell pepper, carrots, and onion into thick chunks. Leave the scotch bonnets whole.
- Apply a light drizzle of cooking oil (canola or other high-heat oil) to the produce, tossing to coat.
- Roast the produce at 425°F for 10-15 minutes, tossing halfway through cooking. The onions should be well-browned and the carrots should be fork tender. Allow to cool about 5 minutes.
- Add the roasted veggies to a high-powered blender. Add all other ingredients (spices, vinegar, lemon juice, and honey) to the blender.
- Blend on low for about 15 seconds to incorporate all ingredients, then gradually turn it up to high until the consistency is smooth.
- Season to taste with salt and pepper, add to hot sauce bottles, and enjoy!
Notes
- If the hot sauce is too thick after blending, add more white vinegar in 1 TBSP increments, blending each time until the sauce is pourable
- Substitute habaneros if scotch bonnets are not available
- Add 1 ghost pepper for a hotter variant