Scotch Bonnet Hot Sauce

Name: Scotch Bonnet Hot Sauce
Prep time: 20 min
Cook time: 25 min
Yield: 32
Ingredients: 1 teaspoon vegetable oil; 18 fresh Scotch Bonnet peppers, sliced and seeded; 6 fresh jalapeño peppers, sliced; 6 cloves garlic, crushed; 1/2 cup minced onion; 3/4 teaspoon salt; 2 cups water; 1/4 cup distilled white vinegar; 2 tablespoons white sugar

⏱️ Ready in 45 min 🥄 Prep 20 min 🔥 Cook 25 min 👥 32 servings 👁️ 12 views

Scotch Bonnet Hot Sauce is an moderately easy lunch you can prepare in just 45 minutes. Made with 1 teaspoon vegetable oil, 18 fresh scotch bonnet peppers, sliced and seeded, 6 fresh jalapeño peppers, sliced, 6 cloves garlic, crushed and ½ cup minced onion, this recipe delivers authentic, satisfying flavors. Packed with nutrients and delicious flavors.

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🔗 Recipe adapted from AllRecipes

#Under 1 Hour #Lunch

📊 At a Glance

Prep 20 min

Cook 25 min

Serves 32

Difficulty Medium

🛒 Ingredients

1 teaspoon vegetable oil

18 fresh Scotch Bonnet peppers, sliced and seeded

6 fresh jalapeño peppers, sliced

6 cloves garlic, crushed

1/2 cup minced onion

3/4 teaspoon salt

2 cups water

1/4 cup distilled white vinegar

2 tablespoons white sugar

Nutrition Facts

Servings per recipe 32

Serving size 1 serving

Amount per serving

Calories 8

% Daily Value*

Total Fat 0.2g 0%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 56mg 2%

Total Carbohydrate 1.6g 1%

Dietary Fiber 0.3g 1%

Total Sugars 1g

Protein 0.2g 0%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

In a large sauce pan over medium-high heat, combine oil, peppers, garlic, onion, and salt; cook for 5 minutes, stirring frequently.

Pour in water, and cook for 20 minutes, or until the ingredients are soft.

Stir frequently.

Remove from heat, and allow mixture to cool to room temperature.

Transfer the mixture to a blender, and purée until smooth.

Pour in vinegar and sugar; blend until mixed.

Keep refrigerated .