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Jamaican Scotch Bonnet Pepper Sauce

9 INGREDIENTS • 4 STEPS • 20MINS

Jamaican Scotch Bonnet Pepper Sauce

Recipe
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.
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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.
author_avatar
Sergio at SideChef
Content Operations Manager at SideChef. Gourmand, Home Cook, Cookie Enthusiast 🥳
https://www.sidechef.com
20MINS
Total Time
$0.38
Cost Per Serving
Ingredients
Servings
12
us / metric
Scotch Bonnet Pepper
15
Scotch Bonnet Peppers, de-stemmed, roughly chopped
15-20 peppers
Onion
1
Medium Onion, chopped
Garlic
4 cloves
Garlic, peeled
Distilled White Vinegar
4 Tbsp
Distilled White Vinegar
Brown Sugar
1 Tbsp
Brown Sugar
Salt
1 tsp
Water
4 Tbsp
Water
as needed for blending
Nutrition Per Serving
VIEW ALL
Calories
17
Fat
0.1 g
Protein
0.5 g
Carbs
4.1 g
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author_avatar
Sergio at SideChef
Content Operations Manager at SideChef. Gourmand, Home Cook, Cookie Enthusiast 🥳
https://www.sidechef.com

Author's Notes

This sauce is extremely hot. Scotch Bonnet peppers are essential for authentic Jamaican flavor, but handle with extreme caution.

The fermentation process is traditional and enhances flavor, but you can skip it for a fresher, immediate-use sauce.

Store in sterilized, airtight glass containers. Refrigerate after fermentation; keeps for up to 6 months. The flavor will continue to develop over time. Shake well before each use. If sauce thickens, add a little vinegar to thin it out.
Cooking InstructionsHide images
step 1
In a blender, combine Scotch Bonnet Peppers (15), Onion (1), Garlic (4 cloves), Distilled White Vinegar (4 Tbsp), Lime Juice (2 Tbsp), Brown Sugar (1 Tbsp), Salt (1 tsp), and Ground Allspice (1/4 tsp).
step 2
Blend until smooth, adding Water (4 Tbsp) if needed for consistency.
step 3
Pour mixture into sterilized glass jars.
step 4
Leave at room temperature for 2 weeks to ferment, "burping" jars daily to release gases. Refrigerate after.
step 4 Leave at room temperature for 2 weeks to ferment, "burping" jars daily to release gases. Refrigerate after.
Tags
Dairy-Free
Gluten-Free
Caribbean
Shellfish-Free
Vegan
Vegetarian
Sauces & Dressings
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