This Scotch Bonnet Pepper Hot Sauce is mind blowing! The flavours are phenomenal, it is made with roasted garlic and carrots and goes perfectly with everything! 

A glass jar containing scotch bonnet pepper hot sauce with peppers on the side.

This Scotch Bonnet Pepper Hot Sauce. Mind-blown. That may be literally from the heat and the amount I’ve consumed, but I’m sure it’s also because this was an outstanding hot sauce recipe. Scotch Bonnet Peppers, of the species capsicum chinense, are local Jamaican/Caribbean hot peppers. For comparison, they are 40 times (actually) hotter than jalapeños on the Scoville scale. Chopped up, it’s a perfect heat source in any meal. These beautiful peppers makes up this entire, mouthwatering, breathtaking Scotch Bonnet Pepper Hot Sauce. You need to try this. Without a doubt, you’ll be making it again and again and again.

Top down shot of yellow scotch bonnet peppers on a white table top.

This was one of the best weeks/weekends of my life. Apart from twisting my ankle again, and injuring my shin and knee, of course. It started with being a guest lecturer for a group of 4th year (food) hospitality management students to teach me food styling (YES!) which I mentioned earlier here. Then, this Saturday, I did my first ever speech on behalf of Jessica in the Kitchen about my journey of ‘beauty through health’. I’ve done lots of presentations and speeches, but this was so special because it’s been 11 months since I made the big leap to doing this full time, and because I was so passionate on the topic.

The speech went amazingly and the audience was SO receptive. Honestly, pure fun, excitement and a lot of ‘I-won’t-limp-despite-this-excruciating-pain’ smiling. I also know this Scotch Bonnet Pepper Hot Sauce was a big part of this week because I literally put it on EVERYTHING. Savoury. I. Ate.

Overhead shot of hot sauce in a jar surrounded by scotch bonnet peppers.

This Scotch Bonnet Pepper Hot Sauce is for the books. As in, when I come out with a printed cookbook (whenever that is) this is going in my all time favourite recipes section. The Mr. is a pepper addict if you remember, and he has been pouring this baby on everything. I wouldn’t be surprised if I found out he was drinking it from the bottle when I wasn’t looking. It’s that good. Flavour bomb.

It’s also insane how easy the process to make this Scotch Bonnet Pepper Hot Sauce is.

A woodend bowl of yellow scotch bonnet peppers surrounded by peppers on a table.

Most hot sauces I see require a two day process of sitting then boiling or some mix of that process. You actually boil this entire recipe together first, and then you blend it together. It saves so much time and can be used immediately. Personally? WAIT two days if you have the patience before using it in a big dish. Have a bit now, enjoy, then wait two days. The difference is EXTRAORDINARY.

I got the recipe from Happyolks and essentially just changed portions to my own preferences. The carrot addition is just pure genius. As I’m learning, carrots are a super versatile ingredient and contributes to the body and gorgeous colour of the sauce. Scotch bonnet peppers actually age from green, to yellow, to bright and dark reds, so you could use red peppers if you’d like or even yellow for a different colour. I used a combination of yellow and dark orange in mine. You can also use habanero peppers, which are the same heat level of scotch bonnet peppers, or even mix. The world is your (veg) oyster. LIVE. IT UP.

A spoon in a glass jar of hot sauce.

We brought this hot sauce to our family dinner with my mom, dad and two brothers. Needless to say, this was a favourite at family dinner. We brought *drumroll* chickpea curry as our contribution and a brand new fried goat cheese salad that I can’t wait to share with you. This tastes absolutely divine in my chickpea curry, so I would suggest there as the perfect starting point.

Or a sandwich. Or a dip. Slathered on bread. Anything your heart desires. Just try this baby.

Top down shot of hot sauce in a glass jar.




Bottles and jar of Scotch bonnet pepper hot sauce

Scotch Bonnet Pepper Hot Sauce

This Scotch bonnet pepper hot sauce will blow your mind—and your taste buds! With roasted garlic and carrots, it packs in so much flavour.
4.95 (from 19 ratings)


  • 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


  • 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!!


  • 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.
Calories: 38kcal, Carbohydrates: 8g, Protein: 1g, Fat: 1g, Saturated Fat: 1g, Sodium: 888mg, Potassium: 193mg, Fiber: 1g, Sugar: 4g, Vitamin A: 2175IU, Vitamin C: 63mg, Calcium: 18mg, Iron: 1mg

Disclaimer: Although 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. 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.