Description
A simple recipe for making authentic, spicy Jamaican Scotch Bonnet pepper sauce.
Ingredients
Scale
- 10 Scotch Bonnet peppers
- 1 large onion, roughly chopped
- 4 cloves garlic
- 1/2 cup white vinegar
- 1/4 cup water
- 1 tablespoon salt
- 1 teaspoon mustard powder
- 1/2 teaspoon turmeric powder
Instructions
- Wear gloves when handling the peppers. Remove stems from the Scotch Bonnet peppers.
- Place the peppers, onion, and garlic in a blender or food processor. Pulse until roughly chopped.
- Add the vinegar, water, salt, mustard powder, and turmeric powder to the blender.
- Blend until the mixture is smooth. Scrape down the sides as needed.
- Pour the sauce into a clean saucepan.
- Bring the sauce to a simmer over medium heat. Cook for 10 minutes, stirring occasionally.
- Remove from heat and let it cool completely.
- Pour the cooled sauce into sterilized bottles for storage.
Notes
- For a milder sauce, remove the seeds and white membranes from the peppers before blending.
- Store the sauce in the refrigerator. It keeps well for several weeks.
- Prep Time: 15 min
- Cook Time: 10 min
- Category: Condiment
- Method: Stovetop
- Cuisine: Jamaican
Nutrition
- Serving Size: 1 tablespoon
- Calories: 10
- Sugar: 1
- Sodium: 350
- Fat: 0
- Saturated Fat: 0
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 2
- Fiber: 0
- Protein: 0
- Cholesterol: 0
Keywords: Jamaican, Scotch Bonnet, Pepper Sauce, Hot Sauce, Spicy, Caribbean