· By Erik West
Hot Sauce: Scotch Bonnet Peppers Recipes | Sauces by Jrk!
Looking for some new and delicious recipes to try out? Or want to add a little heat to your taste? Check our Scotch Bonnet Pepper recipes!
Do you like a bit of spice in your life? How about some heat with your food? You'll love the Scotch bonnet peppers recipe made with hot sauces. Scot Bonnet chilis are famous for their powerful heat. Still, once tempered with pineapple and other fruit, they can become the backbone of a fantastic chili sauce. These peppers are one of the hottest on the planet and add unique flavor and heat to any dish.
To add excitement to your meals, check out the delicious recipe from Sauces by Jrk! You won't be sorry!
Ingredients Used To Make Scotch Bonnet Peppers
- 5 garlic cloves (chopped)
- 1/2 cup jalapeño peppers (chopped)
- Chili peppers varieties (Red Savina Habanero, bell peppers, yellow peppers, Caribbean red peppers)
- 1/2 tsp. cumin
- 1 tsp. salt
- 1/4 cup apple cider vinegar
- 2 limes (plus lime zest)
Directions To Make Scotch Bonnet Peppers?
Need help finding scotch bonnet peppers in stores? Don't worry, as it's super easy to make at home. Follow the following steps, and you will be done with a delicious sauce:
Use A Food Processor For The Ingredients
The first step to making Scotch bonnet peppers is adding all ingredients to a blender or food processor. This can be done by adding the peppers and any additional spices and seasonings you prefer and pulsing until everything is well combined.
Let It Rest In A Pot
Once your ingredients have been processed, let the mixture rest in a pot for a few hours or overnight. This will allow time for all of the flavors to come together and develop fully.
Cool The Mixture
Once your scotch bonnet peppers are ready, you can enjoy them immediately or let them cool. If you want to consume them hot, enjoy them as they are; but if you want to serve them cold or store them for later, it's best to let them cool down first. This can quickly be done by transferring the peppers into another container and allowing them to cool for a day or two.
Freeze For A Day And Serve!
Finally, once your scotch bonnet peppers are perfectly cooked and seasoned, you can either keep them in the fridge for future use or freeze them later. To freeze your peppers, transfer them into an airtight container or sealed freezer bag. Rest in the freezer for at least 24 hours before removing and serving.
Ways To Use Scotch Bonnet Peppers
These peppers can be used as a condiment or marinade for various meat and vegetables. They can also be added to soups, stews, and stir-fry dishes to add heat and flavor. Additionally, they make an excellent addition to cocktails.
One popular way is to use it as Jamaican jerk marinade, either as a standalone ingredient or in combination with other spices, soy sauce, and seasonings. These spicy peppers have a complex flavor profile that works incredibly well when paired with rich meats like steak or pork, enhancing their savory notes while adding a distinct pop of heat.
As A Finishing Sauce
Another great way to use scotch bonnet peppers is as a finishing sauce, typically over dishes like rice or pasta. This technique offers a subtle heat that can enhance the overall flavor of your meal, making it an ideal choice for people who love bold and spicy flavors. But it may need to be put up for the intense heat associated with some super hot peppers.
In Stews Or Soups
Scotch bonnet peppers are also popular in stews and soups, adding a real kick to the dish while melding well with other flavors. So whether you're whipping up your favorite chili recipe or simmering up a hearty stew on a cold winter day, these fiery peppers are sure to add an extra layer of richness and complexity to your dish.
Chop fresh scotch bonnet peppers in stir-fries, curries, or other sautéed dishes. Simply sautéing the peppers with onions and garlic can create a delicious and fruity flavor for many meals.
Scotch Bonnet Pepper Sauce
One way to use these hot peppers is to make hot jerk sauce or condiments. To do the first step, find some fresh Scotch Bonnet peppers. These peppers are small and round, with a vibrant orange color and a slightly spicy flavor. You'll want to use these peppers in their raw form, so look for firm and fresh peppers.
Once you've sourced your Scotch Bonnet peppers, you can begin making the fiery sauce. The best way to do this is by blending the peppers with vinegar, garlic, salt, brown sugar, ghost pepper, and other herbs or spices as desired. Next, add olive oil for a more lush experience. Be sure to taste as you go, adjusting seasonings until you have a perfectly balanced sauce packed with spicy, zesty flavor.
Nutritional Facts Of Scotch Bonnet Peppers
- Calories: 52kcal
- Carbohydrates: 11g
- Protein: 1g
- Sodium: 654mg
- Potassium: 241mg
- Fiber: 2g
- Sugar: 7g
- Vitamin A: 2005IU
- Vitamin C: 41.4mg
- Calcium: 26mg
- Iron: 0.9mg
How To Store Scotch Bonnet Peppers?
At first glance, Scotch bonnets can seem intimidating to store. However, with their bright red color and distinctive curved shape, these peppers resemble mini versions of the habanero pepper, one of the spiciest varieties on the market.
However, with a few simple tips, preserving these spicy peppers for use in cooked dishes or as a garnish is easy.
- The first step in safely storing scotch bonnet peppers is to remove any stems or seeds, which can harbor bacteria that could cause rot and deterioration over time. However, leave the skins intact since they protect the flesh and help keep moisture, allowing air to flow through the pepper.
- Once your scotch bonnet peppers are prepped, you can keep them at room temperature for a week or two.
- Suppose you want to prolong their shelf life even further. In that case, you can fridge or freeze your peppers depending on your available space and what kind of cooking projects you typically undertake.
- Buy scotch bonnet peppers after reading the manufacturing and expiry date.
Regardless of which method you choose for storing scotch bonnet peppers, use them within a few months for the best quality and flavor.