Scotch Bonnet Pepper Hot Sauce
This Scotch bonnet pepper hot sauce will blow your mind—and your taste buds! It’s absolutely worth making your own hot sauce at home when it tastes this good.
Scotch bonnets are Caribbean hot peppers that are 40 times hotter than jalapeños on the Scoville scale. (That’s not a typo—four-zero, FORTY times hotter!) We Jamaicans love them in Jamaican rice and peas and jerk dishes, like my jerk tofu, so naturally, they were my pepper of choice when I wanted to try to make my own hot sauce. Which is how this Scotch bonnet pepper sauce came to be!
Why You’ll Love This Scotch Bonnet Hot Sauce Recipe
- Layers of flavour. Some hot sauce recipes are one-note, and that note is HOT. What I love most about this Scotch bonnet pepper hot sauce is that it has a little more nuance thanks to the roasted garlic and carrots.
- Surprisingly easy to make. You’ll wonder why you haven’t been making your own hot sauce all along when you see how simple it is!
- Versatile. This hot sauce goes well with practically everything, from Mexican dishes to Jamaican and beyond.
- No preservatives or additives. Store-bought hot sauces may contain preservatives and additives to extend their shelf life, but you can leave those out when you’re making it yourself.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Garlic – You can leave the skin on the cloves.
- Carrots – This not only adds some flavour to the hot sauce, it also gives it a nice consistency.
- Scotch bonnet peppers – You can also use habanero peppers, which are the same heat level of scotch bonnet peppers, or even mix.
- Onion
- Cane sugar – Brown sugar, organic white sugar or coconut sugar also work.
- Sea salt
- White vinegar – Hot sauces aren’t just spicy, they’re also tangy! That’s thanks to the vinegar.
- Water
- Lime juice
How to Make Scotch Bonnet Hot Pepper Sauce
- Roast the garlic. Add the garlic to a skillet and cook until both sides are blackened. Remove the skins and add the peeled cloves back to the skillet.
- Simmer. Add all of the other ingredients except the lime juice. Bring to a boil, then reduce to a simmer and cook for 25 minutes, stirring occasionally.
- Blend. Transfer the mixture to your blender with the lime juice. Blend until smooth.
- Store. Pour the Scotch bonnet hot pepper sauce into a jar with a lid. You can use it immediately, but I think it’s best after a day or two in the refrigerator to let the flavours meld together!
Tips for Success
- Adjust the consistency. If you’d like a thinner Scotch bonnet hot pepper sauce, you can add more lime juice when blending.
- Wear gloves. When handling hot peppers, it’s best to wear gloves to avoid any burning on your skin. Pepper burns hurt and it takes a while for the pain to go away!
- Blend carefully. Be careful when blending hot ingredients as the steam can cause pressure to build up in the blender. I recommend letting the mixture cool down a bit and leaving a crack open for the steam to vent. (You can place a kitchen towel over the lid to keep hot sauce from escaping through the crack.)
My Favourite Ways to Use This Hot Sauce
- Tofu scrambles. Jazz up your next tofu scramble breakfast with a few dashes of Scotch bonnet hot pepper sauce. Trust me, it’s a game changer..
- Mix into dips. Add a tablespoon or two to guacamole, hummus, or even spinach artichoke dip for an extra kick of flavour.
- Add to soups, curries, and stews. This hot sauce pairs well with vegetable soups and hearty stews, giving them an extra layer of depth and heat. We love it in this chickpea curry!
- Flavour your favourite proteins. From vegan chicken to marinated tofu, you can use this hot sauce to give any protein an instant upgrade.
How to Store
Store Scotch bonnet pepper hot sauce in the refrigerator for up to 2 weeks. Give it a shake or stir before using.
Can I Freeze This Recipe?
Yes, if you can’t use this sauce within 2 weeks, you can freeze it! Store it in a small freezer bag or airtight container for up to 6 months. Thaw in the refrigerator before using.
More Spicy Recipes
- Spicy Shakshuka with Vegan Feta
- Buffalo Cauliflower Wings (10 Ingredients)
- Jalapeño Cornbread Waffles with Roasted Garlic & Rosemary (Vegan + Gluten Free)
- Spicy Arrabbiata Sauce (Easy & Vegan)
Enjoy friends! If you make this Scotch bonnet pepper hot sauce, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
Scotch Bonnet Pepper Hot Sauce
Ingredients
- 7 garlic cloves, with the skins still on
- 1 cup chopped carrots
- 11 scotch bonnet peppers or habanero peppers, stems removed and sliced in half
- 1 large onion, chopped
- 1.5 tablespoons cane sugar, or brown sugar, organic white sugar or coconut sugar
- 1.5 tablespoons sea salt
- 1 cup white vinegar
- 1 cups water
- 1 large lime, juiced
Instructions
- In a skillet (I use a cast iron skillet) add the garlic, with the skins still on, and allow to blacken on both sides (flipping in between) until roasted, about 10 minutes.
- Once blackened, remove from skillet and peel the skins off the cloves. Add the (now peeled) cloves back to skillet and add all the other ingredients except the lime.
- Stir together. Bring to a boil and reduce to a simmer for 25 minutes, stir infrequently.
- Remove from heat and pour into your blender. Squeeze in the lime juice. Blend together in a high powered blender for 3 minutes, or in a regular blender until very, very smooth. If you’d like your sauce thinner, feel free to add more lime juice to thin out and blend again. I liked mine spoonable and not thin.
- Pour into a clean, sterilized jar and screw tight. You can use it immediately, but after 2 days the flavours meld together wonderfully. Add to anything and enjoy!!
Notes
- Recipe adapted (portions) from Happyolks Carrot Habanero Hot Sauce (website no longer exists)
- To store: Store Scotch bonnet pepper hot sauce in the refrigerator for up to 2 weeks. Give it a shake or stir before using.
- To freeze: Store in a small freezer bag or airtight container for up to 6 months. Thaw in the refrigerator before using.
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
I love heat and hadto try this one. This is incredible and has a very nuanced taste and heat element that enhances the dish you add it to! I love it!
Thanks so much Judy SO happy to hear this!!