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Home » Chili Pepper Recipes » Sauces » Jamaican Scotch Bonnet Pepper Sauce

Jamaican Scotch Bonnet Pepper Sauce

by Mike Hultquist · Jan 19, 2018 · 77 Comments

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Jamaican Scotch Bonnet Pepper Sauce is fruity, hot, sweet, and incredibly easy to make! A mix of bold Jamaican seasonings compliment the natural flavors of the peppers in a beautiful way. Serve this sauce with chicken or seafood to really elevate your meal!

Jamaican Scotch Bonnet Pepper Sauce - Recipe

Jamaican Scotch Bonnet Pepper Sauce

Scotch Bonnet peppers are some of my favorites! In fact, I grow them myself because I just can't get enough of them. 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, spicy, and slightly sweet. Yeah, baby! Give me that combo any day of the week. This is a recipe that begs to take your chicken or seafood to the next level.

It's a particularly fiery sauce takes you straight to the Caribbean in the most delicious way!

Jamaican Scotch Bonnet Pepper Sauce – Recipe

Ingredients in Scotch Bonnet Hot Sauce

  • Scotch Bonnet peppers (learn all about these famous spicy peppers HERE)!
  • White onion
  • Carrot
  • Chayote
  • Cucumber
  • Mango
  • Pineapple
  • Garlic
  • Jalapeño peppers
  • Cumin
  • Salt
  • Apple cider vinegar
  • Lime juice and zest

How to Make Jamaican Hot Sauce

Blend, boil, simmer, serve. This recipe couldn't be easier to make!

Blend the ingredients. Add all of the ingredients to a food processor or blender and process until nice and smooth.

Boil, then simmer. Transfer the blended sauce to a large pot and bring to a quick boil. Once boiling, lower the heat and simmer for about 1 hour to let the flavors mingle.

Enjoy! Let the sauce cool to room temperature, then transfer to a container and seal. Refrigerate for at least 1 day to let the flavors develop.

Jamaican Scotch Bonnet Pepper Sauce – Recipe

Recipe Tips & Notes

  • Adjust the heat level. If you’d like to dial back the heat level, skip the habanero pepper. You can also reduce or skip the serranos, and go with jalapeño peppers only. You’ll still get a nice kick from them.
  • Use a good sauce bottle. Here is a link to some bottles I like (affiliate link, my friends!): Swing Top Glass Bottles, 8.5 Ounce - Set of 4. If you like the smaller bottles that most hot sauce makers use, here's another link: Hot Sauce Bottles, 5 Oz - 24 Pack.
  • Use it in a variety of ways. 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.
  • Let it chill for a while. I let my Jamaican hot sauce sit in the fridge at least a day before using, allowing the flavors to mingle even further.

Storing

It should keep a few months easily in the fridge, or even longer. It's all about the acidity. To be technical, 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.

Jamaican Scotch Bonnet Pepper Sauce – Recipe

Enjoy More of Our Favorite Hot Sauce Recipes

  • Caribbean Jerk Peach Hot Sauce
  • Caribbean Style Mango-Habanero Hot Sauce
  • Datil Pepper Sauce
  • Homemade Caribbean-Style Sweet Chili Sauce
  • Pineapple-Mango Ghost Pepper Hot Sauce
  • Scotch Bonnet Curry Hot Sauce
  • Ti-Malice - Haitian Creole Hot Sauce

If you try this recipe, please let us know! Leave a comment, rate it and tag a photo #ChiliPepperMadness on Instagram so we can take a look. I always love to see all of your spicy inspirations. Thanks! -- Mike H.

Jamaican Scotch Bonnet Pepper Sauce Recipe
Print

Jamaican Scotch Bonnet Pepper Sauce Recipe

Get this recipe for spicy pepper sauce made with fiery Scotch Bonnet peppers and a mix of Jamaican seasonings. Great for chicken and seafood.
Save Recipe Saved!
Course: Main Course
Cuisine: American
Prep Time: 15 minutes minutes
Cook Time: 1 hour hour
Total Time: 1 hour hour 15 minutes minutes
Calories: 52kcal
Author: Mike Hultquist
Servings: 8
Tap or hover to scale
4.90 from 19 votes
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Ingredients

  • 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

Instructions

  • 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.

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 Information

Calories: 52kcal   Carbohydrates: 11g   Protein: 1g   Sodium: 654mg   Potassium: 241mg   Fiber: 2g   Sugar: 7g   Vitamin A: 2005IU   Vitamin C: 41.4mg   Calcium: 26mg   Iron: 0.9mg
Jamaican Scotch Bonnet Pepper Sauce Recipe
Did You Enjoy This Recipe?I love hearing how you like it and how you made it your own. Leave a comment below and tag @ChiliPepperMadness on social media.
Jamaican Scotch Bonnet Pepper Sauce - Recipe

Reader Interactions

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    Recipe Rating




  1. Rob says

    March 26, 2025 at 12:29 am

    4 stars
    Hey Madness Mike. Thanks for this recipe, I made a double batch with a Chilli mix of anything ripe. So the team line up was Habenero, Sherwood Cabenero, Jalepeno, Cayenne, Birds Eye, Sante Fe Grande, and Pink Tiger. Some Kaffir Lime leaves also got a game. I went "Seeds In" for some work mates dunny seat scorch and burn. Some now hate me even more than before....so I value this sauce recipe highly! Good job!

    Reply
    • Mike Hultquist says

      March 26, 2025 at 5:51 am

      Almost good enough for 5 stars! LOL. Sounds like a great sauce, Rob. Glad it was enjoyed. Cheers.

      Reply
  2. Richard P says

    December 02, 2024 at 4:26 am

    Hi,

    I can't get choyote. Would courgette/zucchini be an ok substitute?

    Reply
    • Mike H. says

      December 02, 2024 at 4:49 am

      Chayote does have that mild, slightly sweet flavor and a firm texture, but you could definitely try courgette. Although be ready for texture and some flavor differences. Maybe try green papaya as an alternative.

      Reply
  3. ML says

    August 08, 2024 at 10:29 am

    5 stars
    I’m sitting here staring at two Carolina Reaper peppers contemplating adding them to this recipe which I doubled. I’m nervous. Should I or shouldn’t I?

    Reply
    • Mike Hultquist says

      August 08, 2024 at 12:11 pm

      Hey, ML. Well, reapers are very, very hot! Roughly 6 times the heat in Scoville Units. It really depends on how hot you like it. You'll never know until you try, though! If you DO add them in, you can always reprocess the entire batch and combine it with another that is much milder in order to dilute the overall heat. Let me know how it goes if you give it a go.

      Reply
      • ML says

        August 19, 2024 at 8:39 am

        5 stars
        Thanks for the advice Mike! I’m on my third batch of hot pepper sauce this summer and want you to know this is my favorite recipe.

        I am going to divide this batch and add 1/2 of a Carolina reaper to it. It will go to my grandson who is the only family member who can tolerate VERY hot food.

        Reply
        • Mike Hultquist says

          August 19, 2024 at 1:39 pm

          Sounds wonderful!!! Thanks, ML!

          Reply
  4. Jenn says

    March 13, 2024 at 4:26 pm

    5 stars
    This is literally the best thing I’ve ever tasted. Making it a second time tonight, hoping it’s as good as the first!! Thank you!!!!

    Reply
    • Mike Hultquist says

      March 14, 2024 at 7:14 am

      Boom! Awesome! I love to hear it. Thanks, Jenn.

      Reply
  5. J says

    November 07, 2023 at 11:47 am

    So we are not peeling the cucumbers?!?

    Reply
    • Mike Hultquist says

      November 07, 2023 at 12:48 pm

      You can peel them if you'd like. Personal choice.

      Reply
  6. Garry says

    October 07, 2023 at 11:32 am

    Hi Mike. How would you compare the heat of this sauce to you Garlic Habanero? which I make quite often with many variances. I grew a whole bunch of Scotch Bonnets this year as i find the flavor of these peppers in hot sauces to be very noticeable. Which is great for flavor.

    Reply
    • Mike Hultquist says

      October 07, 2023 at 11:44 am

      Hi, Gary. Habaneros are Scotch Bonnet peppers are roughly equivalent in heat level, so that will translate to the final sauces. Should be pretty close. I hope you enjoy it!

      Reply
  7. Paul Eaton says

    July 29, 2023 at 5:53 pm

    5 stars
    Hot Damn Old Son; this is a definite ring ping maker. great though. I have tried some of your other hot sauces and wasn't disappointed. You are the KING of HOT etc Barry.
    Thank You Very Much,
    Paul Eaton, Calgary AB

    Reply
    • Mike Hultquist says

      July 30, 2023 at 8:49 am

      Haha, thanks, Paul!

      Reply
  8. Barry says

    June 18, 2023 at 9:34 am

    How long can you keep Jamaican hot sauce in refrigerator unopened?

    Reply
    • Mike Hultquist says

      June 18, 2023 at 11:17 am

      Barry, this will last 12 months or so in the refrigerator because of the acidity from the vinegar and citrus. Just keep an eye out for any signs of spoilage. Enjoy!

      Reply
  9. Connie says

    January 17, 2023 at 11:06 am

    5 stars
    I love this sauce! I keep it in a glass mason jar in the fridge and it lasted a LONG time (many months). I love it drizzled on quesadillas, in tacos, for marinating chicken, etc.

    Reply
    • Mike Hultquist says

      January 17, 2023 at 11:22 am

      Excellent! Glad you love it, Connie! Definitely a favorite here!

      Reply
  10. Mary Dante says

    October 14, 2022 at 7:01 am

    5 stars
    Can this recipe be canned?

    Reply
    • Mike Hultquist says

      October 14, 2022 at 7:05 am

      Mary, you can process this in a water bath, but make sure the pH is 3.5 or lower for home canning. Or, look into pressure canning.

      Reply
  11. Kris says

    September 14, 2022 at 1:59 pm

    Do you recommend leaving the seeds in?

    Reply
    • Mike Hultquist says

      September 14, 2022 at 2:13 pm

      Kris, I usually do, but you can remove them if you'd like. Most of the heat is in the pepper innards, so removing the innards will tame that heat.

      Reply
  12. Robert says

    August 30, 2022 at 3:57 pm

    5 stars
    Awesome!

    Reply
    • Mike Hultquist says

      August 30, 2022 at 4:11 pm

      Thanks, Robert!

      Reply
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