Jamaican Scotch Bonnet Pepper Sauce

Name: Jamaican Scotch Bonnet Pepper Sauce
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: Jamaican
Ingredients: Scotch bonnet peppers — 10; Carrot, chopped — 1 medium; Onion, chopped — 1 small; Garlic cloves — 3; White vinegar — 150 ml (2/3 cup); Fresh lime juice — 20 ml (4 tsp); Ground allspice — 2 g (1/2 tsp); Salt — 5 g (1 tsp)

The Quirky Foodster Team

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15 min

Prep

12 min

Cook

Ingredients

Scotch bonnet peppers — 10
Carrot, chopped — 1 medium
Onion, chopped — 1 small
Garlic cloves — 3
White vinegar — 150 ml (2/3 cup)
Fresh lime juice — 20 ml (4 tsp)
Ground allspice — 2 g (1/2 tsp)
Salt — 5 g (1 tsp)

Method

Combine scotch bonnets (stems removed), carrot, onion and garlic with vinegar in a saucepan.
Simmer over medium heat 10-12 minutes until vegetables are very soft.
Let cool slightly, then blend the mixture until smooth, adding a little water if too thick.
Stir in lime juice, allspice and salt.
Cool completely before bottling; flavour deepens after a few days.

Cultural Background: A fiery, fruity condiment built on Jamaica's signature scotch bonnet chile, this sauce reflects the island's deep culinary relationship with intensely aromatic heat, traditionally bottled and kept on nearly every Jamaican table.

Tips: • Wear gloves when handling scotch bonnets — they are among the hottest commonly used chiles. • Simmering the peppers rather than using them fully raw mellows the sharpest edge of their heat slightly while preserving their fruity aroma.

Variations: • Add a ripe mango for a sweeter, fruitier variation. • Adjust vinegar for more or less tang depending on preference.

Storage: Refrigerate in a sealed bottle up to 1 month.

Reheating: Not applicable; used cold as a condiment. Nutrition (per serving) Approx. 15 kcal, 0.3 g protein, 0 g fat, 3 g carbohydrate per 15 ml serving.

FAQs: What is this sauce traditionally served with? Jerk chicken, fried fish, patties, and as a general table condiment throughout Jamaican cuisine. How hot is scotch bonnet pepper sauce? Very hot — scotch bonnets rank among the hottest commonly used peppers, similar to habaneros.