Turks and Caicos Scotch Bonnet Hot Sauce is a traditional Turks and Caicos Islander recipe for a classic hot sauce made from a blend of Scotch bonnet chillies, vinegar, onion, garlic and spices sweetened with sugar. The full recipe is presented here and I hope you enjoy this classic Turks and Caicos Islander version of: Turks and Caicos Scotch Bonnet Hot Sauce.
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Scotch Bonnet Hot Sauce is a genuine highlight of Caribbean cooking. It is made from the distinctive scotch bonnet chilli, prized as much for its fruity, apricot-like aroma as for its formidable heat. The result is far more than simple fire: the sauce brings a rounded, aromatic seasoning to a huge range of dishes. Whether you are planning a barbecue or simply want to add something exciting to a plate of seafood, this sauce is likely to become a permanent fixture in your fridge.
Ingredients:
10 fresh red Scotch bonnet chillies
2 garlic cloves
1 small onion
150ml cider vinegar
1 tsp sugar
1 tsp salt
1 tsp allspice
1 tsp ground cumin
Method:
Combine the chillies, garlic and onion in a food processor. Process to a purée then scrape into a saucepan.
Set the pan over medium heat then mix in the cider vinegar, sugar, salt, allspice and cumin.
Bring to a boil, reduce to a simmer and cook for 10 minutes, stirring occasionally.
Take off the heat and set aside until cooled to room temperature.
At this point pour the sauce into a cleaned and sterilized bottle.
Stopper securely then set in your refrigerator. Allow to mature for 24 hours before serving.
