Scotch Bonnet Pepper Sauce

Scotch bonnet pepper sauceFlavourful hot sauce. There’s crazy hot, hot sauce that is just hot for the point of being the hottest sauce possible and then there’s hot sauce that stands above the sea of hot sauce mediocrity. Hot sauce that actually has flavour, transcends all others to become more than just hot, it becomes a glorious accompaniment to your appetizer or entrée. I pull from my Caribbean background on my Mothers side for this one.


  • 1 Tablespoon vegetable oil
  • 1 Onions diced
  • 1 Ripe mango or pawpaw (papaya), skinned, seeded, and diced to ½ inch cubes
  • 2 carrots diced
  • 1 medium garlic clove, minced
  • 12 Pimento (allspice) berries
  • 10 whole black peppercorns
  • 4 Thyme sprigs
  • 1 oz ginger root, finely diced
  • ½ cup sugar
  • 8 to 12 Scotch Bonnet Peppers (judge by how hot you want it to be)
  • ¼ cup cane or cider vinegar
  • 1 teaspoon salt


  1. In a non reactive pot, heat the oil. Sauté the onions until they are translucent but not brown.
  2. Add the mangoes or pawpaws, carrots, pimento berries, peppercorns, thyme, and ginger. Sauté the mixture 5 minutes, stirring constantly.
  3. Add the sugar and Scotch Bonnet Peppers. When the sugar has become syrupy, add the vinegar, and cook until the carrots are soft, about 5 to 10 more minutes.
  4. Puree the mixture in a blender. Strain it or optionally bottle as is if you like a purée sauce texture.
  5. Allow to cool before bottling in a tightly closed bottle in the refrigerator.
  6. Refrigerated, sauce will keep approx 6 weeks.