Scotch Bonnet Pepper Sauce is a traditional Jamaican recipe for a classic smooth hot sauce of Scotch bonnet chillies in a ginger, sugar, squash, carrot, mango and onion base with cane vinegar. The full recipe is presented here and I hope you enjoy this classic Jamaican version of: Scotch Bonnet Pepper Sauce.
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Ingredients:
1 tbsp vegetable oil
2 onions, finely diced
2 ripe mangoes (or papaya), peeled, de-seeded and cut into 1cm dice
6 carrots, scraped and diced
2 cho-cho squashes, peeled and diced (or use butternut squash)
12 allspice berries
10 whole black peppercorns
4 sprigs of thyme
30g fresh ginger, grated
100g sugar
12 Scotch bonnet chillies (yellow)
60ml cane vinegar (or cider vinegar)
Method:
Heat the oil in a non-reactive pan then add the onions and fry for about 5 minutes, or until soft and translucent but not browned. Add the mangoes (or papaya), carrots, squashes, allspice berries, peppercorns, thyme and ginger. Cook for about 5 minutes, stirring constantly, then add the sugar and Scotch bonnets.
When the mixture thickens and becomes syrupy add the vinegar and continue cooking until the carrots are soft (about 8 more minutes).
Take off the heat and allow to cool slightly before turning into a blender. Purée until smooth then pass through a fine-meshed sieve to remove any large pieces. Pour into a cleaned and sterilized bottle then stopper tightly, allow to cool completely and store in the refrigerator.
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