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Jamaican Scotch Bonnet Pepper Sauce - Recipe
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4.91 from 11 votes

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.
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Main Course
Cuisine: American
Servings: 8
Calories: 52kcal


  • 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.


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