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Home » Jamaican Scotch Bonnet Pepper Sauce

Jamaican Scotch Bonnet Pepper Sauce

by Mike Hultquist · Jan 19, 2018 · 59 Comments

Jump to 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.

Jamaican Scotch Bonnet Pepper Sauce - Recipe

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.

YES!

Jamaican Scotch Bonnet Pepper Sauce – Recipe

This is a recipe that begs to take your chicken or seafood to the next level.

Our Ingredients

The ingredients include some 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.

How to Make Jamaican Scotch Bonnet Pepper Sauce - The Recipe Method

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.

Next, simmer it in a big pot for an hour to let the flavors mingle and develop.

Finally, cool the mixture and set it into a sealable container. I let mine sit in the fridge at least a day before using, allowing the flavors to mingle even further.

Uses for Jamaican Scotch Bonnet Pepper Sauce

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.

A few notes on making hot sauce.

Adjusting the Hot Sauce Heat Factor

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 jalapeno peppers only. You’ll still get a nice kick from them.

Frequently Asked Hot Sauce Questions

Here are answers to some of the most common questions I get on other sauces:

How long will this sauce keep?

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.

Where'd you get that sauce bottle?

I find them locally sometimes, but I also order through Amazon. 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.

Can I process this hot sauce for longer storage?

Absolutely. Just be sure to use proper canning/jarring safety procedures.

What should I do with hot sauce?

Aside from drizzling it over anything you please, here's a post I did about How to Cook with Hot Sauce. As if you need even MORE reasons to eat hot sauce. LOL. I hope you find it helpful!

Check out more Hot Sauce Recipes or learn more about How to Make Hot Sauce.

Check out These Related 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

Jamaican Scotch Bonnet Pepper Sauce – Recipe

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
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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
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Calories: 52kcal
Author: Mike Hultquist
Servings: 8
Tap or hover to scale
4.93 from 14 votes
Leave a Review

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

 

Categories: Condiments Tags: Chili Pepper Madness, chili pepper recipe, jamaican, mango, scotch bonnet

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    Recipe Rating




  1. 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
  2. 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
  3. 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
  4. 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
  5. Sydney says

    February 11, 2022 at 8:06 am

    Hi there!
    Would it be horrible to omit the pineapple from this? Would you recommend subbing more mango or leaving as is? Just debating, also dont love sweet salsas but since ive never tried this recipe i dont want to misassume the sweetness ratio, thank you!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      February 11, 2022 at 1:21 pm

      Hi, Sydney. Not horrible at all. You can skip it and replace it with mango or more peppers. No problem at all. Make it your way for sure! Enjoy.

      Reply
  6. Imtiaz says

    December 06, 2021 at 10:13 am

    5 stars
    Fresh, fruity and kicks like an Ox!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      December 06, 2021 at 12:02 pm

      Nice! Thanks for your rating! Glad you enjoyed it!

      Reply
  7. Jen says

    December 02, 2021 at 9:55 pm

    5 stars
    This is the best hot sauce I've ever tasted. I followed the recipe but used half the salt, twice the vinegar and extra mango.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      December 02, 2021 at 10:49 pm

      Boom! Thanks, Jen!

      Reply
  8. Jesse says

    September 24, 2021 at 5:11 pm

    5 stars
    I like this recipe but I find the cumin is overwhelming. Is there something I can do after the fact to dilute that.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      September 25, 2021 at 7:34 am

      Jesse, sorry to hear. Dilution is the best way, really. You can make another batch without cumin, then combine them. Or, add in some other ingredients to balance it.

      Reply
  9. Shane says

    September 20, 2021 at 5:42 pm

    5 stars
    Hey I have a question can you ferment the scotch bonnets or is this better without doing that? I usually ferment my peppers so not sure if that’s something necessary with this recipe. Can’t wait to try it!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      September 20, 2021 at 5:53 pm

      Hey, Shane. I do not ferment them when making this sauce, but you absolutely can use fermented peppers. I think it would add a very interesting dimension. Let me know how it goes. I'd love to hear it!

      Reply
  10. Patrick Hofstetter says

    August 31, 2021 at 3:51 pm

    5 stars
    Hello Mike,

    I have to say that I just completed this recipe with a few of my own tweaks and it is amazing. The two changes I made were simple, I used Zucchini in place of the Chayote and added 1/4 cup of Coconut Sugar to reduce the overall heat.

    The sugar also helped with the fact that the mango I used wasn't completely ripened.

    I would not say the heat level is that strong on the palate, but blends well with the other flavors.

    Thank you for posting this as I needed a great base, and this is it. I would highly recommend this recipe.

    I'll be trying it as a marinade tomorrow for some chicken, so I will post the results later as an update.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      August 31, 2021 at 9:33 pm

      Great, Patrick! Thanks!

      Reply
  11. Amy Hansen says

    June 05, 2021 at 4:56 pm

    5 stars
    Hi Mike,
    I had an abundance of Scotch Bonnet peppers and was lucky enough to stumble across this recipe which I doubled because of how many peppers I had. I took a taste as it was simmering and after it cooled. Although the heat was tamed a bit after cooling, I can tell I will be the only one in the family enjoying this due to the heat level. Do you think adding brown sugar will help tame the heat?

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      June 06, 2021 at 7:34 am

      Thanks, Amy. Yes, usually a bit of sweetness can help tamp the heat a bit, or at least make it more palatable. Not a ton, but it does help. Let me know how it goes.

      Reply
  12. Vicki says

    October 30, 2020 at 3:17 pm

    5 stars
    I'm a Scotch Bonnet Snob, Habaneros are hot like Scotch Bonnet but they do not have that extra flavor that you taste in Jamaican dishes. My friend got me a bag full on Amazon and they are truly Scotch Bonnet peppers. I have not tried this recipe yet but I will. My sister made Scotch Bonnet sauce that is more of a relish consistency and since I am not a mayonnaise lover the relish makes any can of tuna taste good! Commenters: Try Amazon for SB Peppers!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      October 30, 2020 at 3:42 pm

      Thanks, Vicki. I hope you enjoy it. Yes, definitely a flavor difference. I love my Scotch Bonnets. I grow them often.

      Reply
  13. Sue says

    September 30, 2020 at 10:47 pm

    What can I sub for the chayote? Not sure I can find that here on my little island lol

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      October 01, 2020 at 5:38 am

      Sue, you can use zucchini or yellow squash.

      Reply
  14. Mike says

    September 13, 2020 at 4:56 pm

    5 stars
    I would give this 6 stars.. Followed recipe exactly and what happened.. One of the best sauces I've ever had. And not just me. Anyone I have this through went through their jar in a week. They are asking for more! So much flavour and nice kick.. What a sauce should be!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      September 14, 2020 at 7:26 am

      Nice! Glad you enjoyed it, Mike!

      Reply
  15. monique H says

    September 06, 2020 at 11:37 pm

    How do you work out the calories for your recipes? I would love to be able to do that

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      September 07, 2020 at 6:26 am

      Monique, it is part of my recipe card software. There are many online calculators you can try as well.

      Reply
  16. Linda McCall says

    April 08, 2020 at 12:05 am

    Can I cut up a couple and add them to hot pepper vinegar?

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      April 08, 2020 at 7:25 am

      A couple peppers, Linda? Yes, of course. Many people make hot vinegar this way.

      Reply
  17. Joe says

    February 23, 2020 at 12:10 pm

    This will be my first try at growing around 15 plants so anyway to help me use them is a godsend!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      February 23, 2020 at 1:48 pm

      Glad to be helpful! Good luck with the plants!

      Reply
  18. Dennis Ramdeen says

    December 13, 2019 at 5:50 am

    Mike, my Mom has been making a simple scotch bonnet pepper sauce for decades that family and friends swear by - a must have when travelling abroad to visit family.

    Hers is mustard based and includes vinegar, garlic and salt. We've talked about commercializing it for a long time, and 2020 will see it launched in Trinidad through a small batch set up. You will see from our website that we are actually an advertising agency called pepper, a name that was inspired by my Mom's talent with turning peppers into something really special. We will add info on our sauces to the website once we launch.

    We also plan to do seasonal versions that take advantage of an abundant variety of fresh fruits and spices on our island.

    We don't plan to add any preservatives, so it will need to be refrigerated. In T&T we love pepper sauce and some people even have food with their pepper sauce, rather than the other way round.

    Thanks for your passion for pepper. Will let you know how it goes.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      December 13, 2019 at 5:50 pm

      Sounds wonderful, Dennis! Yes, please keep me informed of your progress. The sauce sounds great. Good luck with your endeavors!

      Reply
  19. Ducky says

    November 05, 2019 at 5:24 pm

    5 stars
    I substituted with butternut squash no cucumber about 13 Scotch bonnets that I harvested from my garden last week before the freeze some green most yellow one ghost pepper and some jalapenos from my garden too frozen mango canned pineapple (added the juice) came out excellent ! I got more peppers in those green bags I'm gonna make more!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      November 06, 2019 at 12:09 am

      Excellent, Ducky! Glad you are enjoying it!

      Reply
  20. Trina says

    October 23, 2019 at 10:07 am

    I really want to make this but is there a substitute for chayote? I can't find it anywhere near me here up north, and I'm kinds skeptical about ordering it from eBay .

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      October 23, 2019 at 10:11 am

      Trina, try a summer squash as a good substitute. Let me know how it turns out for you.

      Reply
  21. Chuck says

    September 09, 2019 at 8:23 am

    Made this with bonnets and Serrano’s stripped of seeds and membranes. Used a ripe banana vs pineapple.
    Outcome was a semi hot fruity sauce that was fantastic on chicken and with chips

    Making a second batch today will leave seeds and membranes to heaven it up a bit.

    Fantastic

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      September 09, 2019 at 8:39 am

      Outstanding! Thanks, Chuck.

      Reply
  22. labf says

    July 01, 2019 at 12:49 am

    4 stars
    Great combo and recipe BUT COOK IT ALL WHOLE!!!! Then put in a blender at the end. That is how we do it on the island but I hear you. Great combo and pairing, Chayote DEFINITELY underrated yet very needed!!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      July 01, 2019 at 6:00 am

      Great! I appreciate it!

      Reply
  23. Jasn says

    October 03, 2018 at 7:21 pm

    This looks fantastic!!! I made something similar recently but I used Ghost peppers and habaneros as I didn't have Scotch Bonnets. I've never even seen them around here aside from bottled in a sauce in the local groceries. The recipe I found was posted by Chris De La Rosa his channel, carribeanpot on YouTube (Traditional Caribbean Peppersauce (hot sauce) Recipe). I made a half batch so about 2 cups of chopped peppers and I used 6 to 8 (I can't remember exactly at this point...I have to write this stuff down) Ghost peppers and rest was a about 3/5 chopped Habaneros and the other 2/5 was a mix of chopped red, yellow and orange sweet bell peppers. The sauce is super simple, chopped hot peppers, culantro (I used cilantro as I didn't have culantro as suggested), crushed garlic cloves, juice of a lime (I didn't halve this) and a teas. of sea salt (didn't halve this either) and just a 1/2 cup of white vinegar. The chopped veggies were run through a vintage Mince-O-Matic 7 that I picked up from a local second hand peddlers mall for $2.50 and it produced the perfect consistency without having to gauge pulsing and stirring to make sure it wasn't just a soupy puree. I let it sit in a jar on the counter for about 2 days and then a week and a half in the fridge before touching it other than a very small taste and HOLY COW this stuff is hot! It has soooooo much flavor too. It has a very fruity flavor but the heat is crazy. I've used it to add to a chilli I made recently It was canned beef chilli, canned diced tomato and canned black beans (drained). None of them was spicy at all. I just opened the cans, poured them into a pot and got them bubbling hot. I added 1 teas. to a hearty bowl and WOW that's some good stuff. It totally turned a quick average, OK tasting guilty treat into a tasty, sweat inducing meal and seconds were in order for sure. I've repeated the same thing chilli/sauce mix again and it was just as amazing.

    I have made a second batch and it's larger and less bell peppers and more Ghosts and I will need to temper it down a notch as it is like lava in a jar. It used 3 cups of peppers and there were 12 to 16 Ghosts in that, more Habaneros and very little bell peppers. I will tone that down a bit and I'll fill some hot sauce bottles and can it to store long term. It's my first really successful hot sauce and I'm proud. It'll make a great base for serious salsa with just tomatoes or tomatillos and onion.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      October 04, 2018 at 6:48 am

      Sounds quite awesome!

      Reply
      • Jason says

        October 04, 2018 at 9:08 am

        It is! I have more than enough to last me. I need to find someone to give a bottle too but I don't know anyone around here that likes heat like this. I might can some. I'm sure it will just get better with time. If mailing it was reasonable I'd send you a bottle HAHA!

        One of the best things about your site and the others that are somewhat similar is being able to share ideas and recipes and the general love of all things spicy.

        Reply
        • Michael Hultquist - Chili Pepper Madness says

          October 04, 2018 at 9:21 am

          Thanks, Jason! I do love keeping it spicy! Have a good one!

          Reply
    • Jgreene343@gmail.com says

      February 23, 2020 at 12:00 pm

      I made a pico with ghost pepper before! So hot I almost threw away! My 19 year old has a iron gut!

      Reply
  24. Mike M says

    September 22, 2018 at 2:50 pm

    This sounds so good, I will use pickled jalapeno peppers that I have canned. My question is can I can this recipe, can bath, maybe 15 min.? Think it will stay good ? Should I add a little more vinegar to be safe? Any comment would be appreciated,

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      September 22, 2018 at 3:20 pm

      Thanks, Mike. Yes, I believe you can can this recipe, but I would check the PH first. For home use, it's best at 4.0 or below. Let me know how it goes!

      Reply
  25. Nancy says

    September 07, 2018 at 1:02 am

    Hello,
    I'm anxious to try your scotch bonnet hot sauce recipes. My favorite hot sauce of all time was one I bought in Jamaica called MyDad's Scotch Bonnet pepper sauce. It was available one time in CA but I can't find it anymore. I would LOVE to replicate it. Have you ever had it by chance?
    Thanks,
    Nancy

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      September 07, 2018 at 6:26 am

      Nancy, I've never had it, but surely wish I did!

      Reply
      • Nancy says

        September 08, 2018 at 7:50 pm

        5 stars
        Michael,
        I'm excited about trying this one! I'll probably leave out the pickled jalapeños though. I'll let you know how I like it. Nothing beats Scotch Bonnet peppers for taste to me. Well, I love Serranos too. ????
        Can't tell you how much I enjoy this site!!
        Nancy

        Reply
        • Michael Hultquist - Chili Pepper Madness says

          September 09, 2018 at 7:39 am

          Thanks, Nancy! I appreciate it! YOU ROCK!!

          Reply
  26. Lee says

    May 16, 2018 at 11:36 am

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

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      May 16, 2018 at 11:57 am

      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!

      Reply
  27. Brian says

    January 22, 2018 at 6:27 pm

    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?

    Thanks

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

    Reply
  28. Larry Brooke says

    January 19, 2018 at 7:21 pm

    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.

    Reply

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