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!
Scotch Bonnet Pepper Hot Sauce (with Roasted Garlic & Carrots)
7garlic cloveswith the skins still on
1cupchopped carrots
11scotch bonnet peppers or habanero peppersstems removed and sliced in half
1large onionchopped
1.5tablespoonscane sugaror brown sugar, organic white sugar or coconut sugar
1.5tablespoonssea salt
1cupwhite vinegar
1cupswater
1large limejuiced
Instructions
Scotch Bonnet Pepper Hot Sauce (with Roasted Garlic & Carrots)
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!!