Pan-Caribbean Scotch Bonnet Hot Sauce

A fiery sauce built around Scotch bonnet peppers, blended with vinegar, mustard, garlic, and often mango or carrot for body and sweetness, varying significantly island to island.

Flavor Profile

Very hot with the Scotch bonnet's distinctive fruity, almost tropical heat, distinct from the more purely sharp burn of other chili varieties.

Culinary Uses

All-purpose table hot sauce for nearly any savory dish; marinade component; used sparingly given its intensity.

Regional Variations

Trinidadian versions often lean more mustard-forward; Jamaican commercial brands frequently add mango for sweetness; Bajan pepper sauce is distinctly more mustard-heavy, a category unto itself.

Storage

Refrigerate after opening; keeps many months given the vinegar and pepper content.