Jamaican Scotch Bonnet Pepper Sauce
Get this recipe for spicy pepper sauce made with fiery Scotch Bonnet peppers and a mix of Jamaican seasonings. Great for chicken and seafood.
I grew a SLEW of Scotch Bonnet peppers last year. Holy WOW were my plants productive. I typically grow anywhere from 15 to 20 varieties of peppers, a mixture of my favorites and new peppers I want to try and play with.
Scotch Bonnets are one of my favorites that I grow most years. They have a good level of heat, very similar to a habanero pepper, along with the duo qualities of being both fruity and somewhat sweet.
It’s the ideal trifecta for me, really – Fruity, Hot and Sweet. Yeah, baby! Give me that any day of the week.
When they’re so CRAZY productive, you’ll never really go through them cooking one or two into a dish. You need to make yourself some sauces to use them up.
Like this one — Jamaican Scotch Bonnet Pepper Sauce.
This is a recipe that begs to take your chicken or seafood to the next level. The ingredients include some ingredients you’ll need to head to the store for – chayote, pineapple, mango, cucumber, along with onion, carrot, garlic, pickled jalapenos, lime juice, cumin, salt and vinegar – and plenty of Scotch Bonnets, of course.
It’s a flavorful combo that comes together in a particularly fiery sauce, taking you to the Caribbean.
It’s super easy to make. Just add all of the ingredients to a blender or food processor and process it all up until fairly smooth. Simmer it in a big pot for an hour to let the flavors mingle and develop. I let mine sit in the fridge at least a day before using, allowing the flavors to mingle even further.
You can use it as a marinade for your chicken or fish, or as more of a finishing sauce, or both! It’s also great for swirling a few tablespoons into soups, stews or other sauces to give them a bit of a fiery kick and blast of flavor.
I hope you enjoy it. Let me know if you make it! – Mike H.
- 10 Scotch Bonnet peppers chopped
- 1 large white onion chopped
- 1 small carrot peeled and chopped
- 1 chayote peeled and chopped
- ½ cucumber chopped
- 1 mango peeled and chopped
- 1 cup chopped pineapple
- 5 cloves garlic chopped
- ½ cup pickled jalapeno peppers chopped
- ½ teaspoon cumin
- 1 teaspoon salt
- ¼ cup apple cider vinegar
- Juice from 2 limes plus lime zest
Add all of the ingredients to a food processor or blender and process until nice and smooth.
Transfer the mixture to a large pot and bring to a quick boil. Reduce heat and simmer for about 1 hour to let the flavors mingle.
Cool, then transfer to a container and seal. Refrigerate at least 1 day to let flavors develop.
Makes about 1 quart.
Heat Factor: Hot, though you can easily dial back on the Scotch Bonnet peppers if you'd like a milder version.