· By Christian Kennedy
Simple Scotch Bonnet Hot Sauce Recipe - Sauces by Jrk!
Hot sauce is a common condiment found in many homes and restaurants. It can be used as a dipping sauce, marinade, or seasoning for many different dishes. There are many different types of hot sauces available on the market, but they can all be roughly classified into two categories: vinegar-based and tomato-based. Make this fiery sauce that falls into the vinegar-based category. Let's get started!
Scotch Bonnet Hot Sauce
This recipe is a wonderful balance of sweetness and heat, with just the right amount of thickness. It's perfect as a condiment, or as an ingredient in your favorite dish. Scotch bonnets are one of the most popular types of chili peppers. They are commonly used in Caribbean cuisine and their heat level can range from mild to extremely hot. When selecting scotch bonnets for this recipe, it is important to choose peppers that are bright red and have smooth skin. Avoid hot peppers that are wrinkled, or have any blemishes.
- 2 cups of pineapple juice
- 1 cup of white vinegar
- 1 mango, peeled and diced
- 2 tablespoons of sugar
- 1 teaspoon of salt
- 1/2 teaspoon of ground all spices
- 1/4 teaspoon of ground fresh garlic cloves
Equipment Used For Making Scotch Bonnet Hot Sauce
The list of the different equipment you will need to prepare this sauce is discussed below:
This is the best tool to use for making Scotch Bonnet Hot Sauce. It will create a smooth consistency and make the process much easier.
You will need paper towels to wipe down the processor or blenders after making Scotch Bonnet Hot Sauce. You will also need paper towels to wipe up any spills.
Scotch Bonnet pepper can be quite spicy, so it is important to be careful when handling them. Wear gloves if possible, or be sure to wash your hands thoroughly after coming into contact with the peppers.
A Sharp Kitchen Knife
You will need a sharp kitchen knife to peel and dice the mango for this recipe. A sharp knife will also make it easier to finely chop the ingredients if you are not using a processor and or blenders.
You will need a saucepan to boil the fresh fruits, vinegar, sugar, salt, allspice, and cloves. This will help to dissolve the sugar and allow the flavors to meld together.
If you don't have a food processor, you can use a blender to make Scotch Bonnet Hot Sauce. It will not be as smooth as if you had used a food processor, but it will still taste good. A blender is also a good option if you don't have time to finely chop the ingredients by hand.
- You actually boil this entire recipe together first. In a blender or food processor, combine Scotch bonnet peppers, garlic, carrots, tomatoes, onion, lime juice, water, olive oil, and salt (all the ingredients you have). Blend until smooth.
- Pour the Scotch Bonnet Hot Sauce into a saucepan and heat over medium heat. Bring to a simmering boil and cook to its prep time which is of 10 minutes.
- Reduce heat level/turn to low heat and stir frequently in smoked paprika and honey. Taste and adjust seasoning as necessary.
- Add ½ cup of vinegar to extend the shelf life.
- Serve Scotch Bonnet Hot Sauce garnished with fresh cilantro leaves. Enjoy!
Scotch Bonnet peppers are a good source of vitamins A and vitamin C. They also contain capsaicin, which has been shown to have anti-inflammatory and pain-relieving properties. This recipe is relatively low in calories and fat. It is also vegan and gluten-free.
Scotch Bonnet Hot Sauce can be used as a condiment or ingredient in many different recipes. Try it on eggs, in soup, or on grilled chicken or fish. Get creative and enjoy!
Combination With Scotch Bonnet
Scotch Bonnet Hot Sauce goes well with eggs, fish, chicken, and soup. It can also be used as a condiment or ingredient in many different recipes. Scotch Bonnet Hot Sauce is also a great way to add some heat to your favorite dishes. Try it on tacos, nachos, chili, or anywhere else you want to spice things up. Enjoy! Some other great combinations for this sauce are as follows:
Mango and Scotch Bonnet Hot Sauce
This combination is perfect for those who like a little sweetness with their heat. The mango helps to balance out the Scotch Bonnet peppers and creates a delicious and unique flavor.
Simply combine equal parts mango and Scotch Bonnet Hot Sauce. Or, for a more traditional recipe, follow the instructions below.
- In a blender or food processor, combine Scotch bonnet peppers, garlic, carrots, tomatoes, onion, lime juice, water, vinegar, olive oil, and salt. Blend until smooth.
- Pour the Scotch Bonnet Hot Sauce into a saucepan and heat over medium heat. Bring to a simmer and cook for about 10 minutes.
- Remove from heat and stir in smoked paprika and honey. Taste and adjust seasoning as necessary.
- Serve Scotch Bonnet Hot Sauce garnished with fresh cilantro leaves.
Pineapple and Scotch Bonnet Hot Sauce
Pineapple Scotch Bonnet Hot Sauce is perfect for those who like a little sweetness with their heat. The pineapple helps to balance out the Scotch Bonnet peppers and creates a delicious and unique flavor.
To make Scotch Bonnet and Pineapple Hot Sauce, simply combine equal parts of the fruit and Scotch Bonnet Hot Sauce.
Scotch Bonnet Pepper Sauce Recipe
Serious spicy food fans will love it as Scotch Bonnet peppers are incredibly hot. If you can’t find them, you can use habanero peppers instead. Just be careful when handling these peppers, as they can irritate the skin and eyes. Wear gloves when working with them, and be sure to wash your hands thoroughly afterward. When cutting the habanero peppers, remove the seeds and ribs if you want a less spicy sauce. If you like things REALLY hot, leave all the seeds and ribs in.
If you don’t have fresh tomatoes, you can use canned diced tomatoes instead. Use apple cider vinegar in this recipe, but you can use white vinegar or another type of vinegar if you prefer. This Scotch Bonnet Hot Sauce makes a fairly thick sauce. If you prefer a thinner sauce, you can add more water or lime juice until it reaches the desired consistency. Scotch Bonnet Hot Sauce will keep in the fridge for several weeks. It can also be frozen for longer storage.