Name: Jamaican Scotch Bonnet Pepper Sauce
Total time: PT1200.0S
Yield: 12
Ingredients: 15 Scotch Bonnet Pepper; 1 Onion; 4 clove Garlic; 1/4 cup Distilled White Vinegar; 2 tablespoon Lime Juice; 1 tablespoon Brown Sugar; 1 teaspoon Salt; 1/4 teaspoon Ground Allspice; 1/4 cup Water

Unleash the fiery spirit of the Caribbean with authentic Jamaican Scotch Bonnet Pepper Sauce. This potent condiment brings the heat and flavor of the islands to your table. Perfect for jerk dishes, seafood, or any meal needing a tropical kick.

Low-Fat

SideChef Original

Intermediate

Jamaican Scotch Bonnet Pepper Sauce

calories

total_fat

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Scotch Bonnet Pepper

Onion

Garlic

clove

Distilled White Vinegar

Lime Juice

tablespoon

Brown Sugar

Salt

teaspoon

Ground Allspice

Water

Blender

In a blender, combine {@1:}, {@6:}, {@5:}, {@0:}, {@4:}, {@3:}, {@7:}, and {@2:}.

In a blender, combine Scotch Bonnet Pepper (15 N/A) [de-stemmed, roughly chopped], Onion (1 N/A) [chopped], Garlic (4 clove) [peeled], Distilled White Vinegar (1/4 cup), Lime Juice (2 tablespoon), Brown Sugar (1 tablespoon), Salt (1 teaspoon), and Ground Allspice (1/4 teaspoon).

In a blender, combine Scotch Bonnet Pepper (15), Onion (1), Garlic (4 cloves), Distilled White Vinegar (1/4 cup), Lime Juice (2 Tbsp), Brown Sugar (1 Tbsp), Salt (1 tsp), and Ground Allspice (1/4 tsp).

Blend until smooth, adding {@0:} if needed for consistency.

Blend until smooth, adding Water (1/4 cup) if needed for consistency.

Leave at room temperature for 2 weeks to ferment, "burping" jars daily to release gases. Refrigerate after.

Jamaican Scotch Bonnet Pepper Sauce

20MINS

$0.38

Ingredients

Nutrition Per Serving

Nutrition Per Serving

Author's Notes

Cooking Instructions