Scotch Bonnet Hot Sauce

Making Hot Sauces at home is really easy, and we both love trying different sauces so why not make today`s recipe a nice Scotch Bonnet Hot Sauce?

Make sure to wash all vegetables thoroughly before starting the sauce.

Start by cutting the top (green stem only) from 8-10 Scotch Bonnet peppers. Add 2 teaspoons of sugar and half a teaspoon of salt, ¼ Spanish onion, ¼ medium tomato, ¼ celery stalk, 1 tablespoon of apple cider vinegar, ¼ cup fresh parsley and a pinch of baking soda.

Blend it all in a good blender with ½ cup of water until smooth.

Pour the sauce in a frying pan and bring it to a simmer on medium heat. Let the sauce reduce about 30% and get a creamy texture. Stir constantly with a rubber spatula to not let it burn.

Note: Try to control the heat to not let it come to a boil, just simmer it lightly.

Once lightly thickened, add it to a sterilized jar, let it cool covered with a clean paper towel and close the lid.

Enjoy it with every meal and keep homemade hot sauce in the fridge up to 90 days.

Scotch Bonnet Hot Sauce

Servings: About 1 ½ Cup

Time: 15 minutes

Ingredients

8-10 Scotch Bonnet Peppers

2 tsp Sugar

½ tsp Salt

¼ Spanish Onion

¼ Tomato (medium-sized)

¼ Celery Stalk

1 Tbsp Apple Cider Vinegar

¼ Cup Fresh Parsley

¼ Cup Water

Pinch of Baking Soda

Step-by-Step

1.       Blend all ingredients until smooth.

2.       In a medium frying pan, bring the mixture to a simmer while stirring constantly with a rubber spatula. Let the sauce reduce by 30%.

3.       Store in sanitized jar in the fridge for up to 90 days.