Pan-Caribbean Scotch Bonnet Hot Sauce

Origin: Widespread across the English- and French-speaking Caribbean (Jamaica, Trinidad, Barbados, Haiti). 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.