This Scotch Bonnet Pepper Hot Sauce will blow your mind! That may be literally from the heat, but I’m sure it’s also because this was an outstanding hot sauce recipe.
Scotch Bonnet Peppers are local Jamaican/Caribbean hot peppers. For comparison, they are 40 times (actually) hotter than jalapeños on the Scoville scale.
Chopped up, the Scotch Bonnet Pepper is a perfect heat source in any meal but made into this hot sauce these peppers become mouthwatering. Without a doubt, you’ll be making it again and again and again.
RECIPE INGREDIENTS:
– Scotch Bonnet Peppers
– Cherry Tomatoes
– Fresh Garlic
– Honey
– Olive Oil
– Lemon Juice
DIRECTIONS:
– Prepare Ingredients by peeling fresh garlic, cutting cherry tomatoes in half & slicing Scotch Bonnet Peppers in half and removing the seeds if you want a milder hot sauce.
– Pour 1 TBSP Olive oil into saute pan on medium heat and cook garlic until golden brown.
– Add Scotch Bonnet Peppers and cook for 5 mins.
– Add Cherry Tomatoes and cook for an additional 5 mins
– Pour in 2 TBSP Honey and let simmer for 10 minutes
– Remove from heat and blend until smooth
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14 Comments
Have you ever tried a Scotch Bonnet Pepper?
How spicy is this? From the usage of gloves while chopping, I’m assuming very? Lol
How much of it have you eaten so far? What’s your favourite thing to have it with?
Good stuff Scott
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nice video keep up the good work 🙂
Thanks for sharing this recipe, i'll try later.
Hello dear I am from gambia, I want it to if I didn't put it in the refrigerator will it get bad before 1 year
Absolutely love this sauce – so easy and so so tasty – you get the sweetness of the honey and the sweet taste of the Scotch Bonnets – then there is a 3/4 second gap and boom !! , you get the heat !- just about my level of heat , any hotter would be uncomfortable for me but this is bang on . It’s quite addictive though , I put it on almost all my meals and snacks and can’t wait for my next hit !!! Fabulous.
That's not really roasting the garlic you are frying it in oil, use a smoking hot cast iron pan with no oil and you can leave the skins on and remove after.
You are great,. It is true
I want to click like, but can it be a recipe without measurements of Ingredients
Where the lemon juice goes?
There dont seem to be any preservatives in the sauce. How long does this last in the fridge?