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19 January 2018

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.

Learn more about Scotch Bonnet Chili Peppers.

Jamaican Scotch Bonnet Pepper Sauce – Recipe

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.


Jamaican Scotch Bonnet Pepper Sauce – Recipe

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.

Jamaican Scotch Bonnet Pepper Sauce – Recipe

5 from 3 votes
Jamaican Scotch Bonnet Pepper Sauce – Recipe
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Get this recipe for spicy pepper sauce made with fiery Scotch Bonnet peppers and a mix of Jamaican seasonings. Great for chicken and seafood.
Course: Main Course
Cuisine: American
Servings: 8
Calories: 52 kcal
  • 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
  1. Add all of the ingredients to a food processor or blender and process until nice and smooth.
  2. 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.
  3. Cool, then transfer to a container and seal. Refrigerate at least 1 day to let flavors develop.
Recipe Notes

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.

Nutrition Facts
Jamaican Scotch Bonnet Pepper Sauce – Recipe
Amount Per Serving
Calories 52
% Daily Value*
Sodium 654mg 27%
Potassium 241mg 7%
Total Carbohydrates 11g 4%
Dietary Fiber 2g 8%
Sugars 7g
Protein 1g 2%
Vitamin A 40.1%
Vitamin C 50.2%
Calcium 2.6%
Iron 4.9%
* Percent Daily Values are based on a 2000 calorie diet.
Jamaican Scotch Bonnet Pepper Sauce - Recipe



  1. Hi there, I’d like to make this sauce but can you advise how long it will keep in the refrigerator?

    1. Michael Hultquist - Chili Pepper Madness

      Lee, this sauce should keep a few months easily in the fridge, or even longer. It’s all about the acidity. The target level ph for shelf stable foods is below 4.6 ph, but should probably be lower for home cooks, around 4.0 or so, to account for errors. If you’re concerned, add more vinegar to lower the ph. Sauces made with fermented chili peppers will last even longer. I hope this helps!

  2. Hi Mike,
    I really want to make this but all I have left from the garden is ghost & habanero peppers. Would either work with this recipe or is it best with scotch bonnet?


    REPLY: Brian, this recipe will work great with habaneros. Let me know how it turns out for you! — Mike from Chili Pepper Madness.

  3. Larry Brooke

    Do have a recipe for Bajan hot sauce (Barbados’s)

    REPLY: Larry, I’ll have to work on that soon. — Mike from Chili Pepper Madness.