🧂 Ingredients
- 16 Scotch bonnet peppers(stems removed, roughly chopped)
- 1 medium White onion(chopped)
- 2 cloves Garlic
- 1 tbsp Turmeric(freshly chopped or ground)
- 2 tbsp Cilantro(chopped (optional))
- 0.75 tbsp Prepared yellow mustard
- 0.75 cup White vinegar
- 0.75 tsp Sea salt(or to taste)
- 0.25 cup Water(or as needed for consistency)
👨🍳 Instructions
- 1
Combine the chopped Scotch bonnet peppers, chopped white onion, garlic cloves, chopped turmeric, chopped cilantro (if using), prepared mustard, white vinegar, and sea salt in a blender.
💡 Tip: Wear gloves when handling Scotch bonnet peppers to avoid skin irritation. - 2
Blend the ingredients until smooth. Add water gradually, if needed, to reach your desired consistency.
💡 Tip: Start with less water and add more as needed to avoid making the sauce too thin. - 3
Pour the blended mixture into a saucepan. Bring to a boil over medium heat, then reduce heat and simmer for about 20 minutes, stirring occasionally.
💡 Tip: Cooking the sauce helps to meld the flavors and preserve it. - 4
If you prefer a raw sauce, you can skip the simmering step and proceed to bottling. However, cooking enhances shelf life and flavor.
💡 Tip: Raw pepper sauces have a fresher, brighter flavor but a shorter shelf life. - 5
Allow the sauce to cool completely. Pour into sterilized bottles or jars.
💡 Tip: Sterilizing bottles prevents spoilage. - 6
Store in the refrigerator. The sauce will keep for several months.
💡 Pro Tips
- ✓For a less spicy sauce, remove the seeds and membranes from the Scotch bonnet peppers before chopping.
- ✓You can substitute habanero peppers for Scotch bonnet peppers if they are not available.
- ✓Adjust the amount of vinegar and salt to your personal preference.
🔄 Variations
- Add a pinch of brown sugar or honey for a touch of sweetness.
- Include other spices like black pepper or a dash of curry powder for added complexity.