📝 About This Recipe
Transport your taste buds to the vibrant shores of Jamaica with this fiery, fruit-forward Scotch Bonnet sauce. This recipe balances the intense, creeping heat of the peppers with the sweetness of tropical mango and the aromatic punch of allspice and ginger. It is a fermented-style cooked sauce that offers a complex depth of flavor, making it far more than just a condiment—it’s a sunshine-filled explosion for the senses.
🥗 Ingredients
The Heat & Aromatics
- 12-15 pieces Scotch Bonnet Peppers (stems removed; yellow or orange varieties preferred)
- 1 medium Yellow Onion (roughly chopped)
- 6 pieces Garlic Cloves (peeled and smashed)
- 2 inch piece Fresh Ginger (peeled and sliced)
- 3 stalks Scallions (white and light green parts only)
The Sweet & Sour Base
- 1 cup Fresh Mango (ripe, cubed (can substitute pineapple))
- 1 cup Distilled White Vinegar (high quality for preservation)
- 1/2 cup Apple Cider Vinegar (adds a mellow fruity tang)
- 2 tablespoons Fresh Lime Juice (provides bright acidity)
- 2 tablespoons Brown Sugar (to balance the heat)
Spices & Seasoning
- 1.5 teaspoons Sea Salt (adjust to taste)
- 1/2 teaspoon Ground Allspice (essential for Caribbean authenticity)
- 1/2 teaspoon Turmeric Powder (for a vibrant golden hue)
- 1 teaspoon Mustard Powder (adds a sharp back-note)
- 1 tablespoon Vegetable Oil (for sautéing)
👨🍳 Instructions
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1
Safety first: Put on a pair of disposable gloves before handling the Scotch Bonnet peppers to avoid painful skin or eye irritation.
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2
Roughly chop the Scotch Bonnet peppers. For a milder sauce, remove the seeds and white membranes; for authentic heat, keep them in.
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3
Heat the vegetable oil in a medium stainless steel saucepan over medium heat. Avoid using reactive pans like aluminum.
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4
Add the chopped onions, scallions, and smashed garlic. Sauté for 4-5 minutes until the onions are translucent and fragrant.
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5
Stir in the ginger and the prepared Scotch Bonnet peppers. Sauté for another 2 minutes, being careful not to inhale the spicy fumes (turn on your kitchen vent!).
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6
Add the cubed mango and stir to combine, allowing the fruit to slightly soften for about 3 minutes.
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7
Pour in the white vinegar, apple cider vinegar, and lime juice. The liquid should almost cover the solid ingredients.
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8
Stir in the brown sugar, sea salt, allspice, turmeric, and mustard powder until well incorporated.
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9
Bring the mixture to a gentle boil, then immediately reduce the heat to low. Simmer uncovered for 15-20 minutes, or until the peppers and aromatics are very soft.
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10
Remove the pan from the heat and allow the mixture to cool for about 10 minutes.
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11
Transfer the mixture to a high-speed blender. Secure the lid tightly (with a towel over the top for safety) and pulse until the sauce is completely smooth.
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12
Taste the sauce carefully. If it is too thick, add a splash of water or more vinegar. Adjust salt or sugar if necessary.
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13
Strain the sauce through a fine-mesh sieve if you prefer a silky-smooth commercial texture, or leave as-is for a rustic feel.
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14
Pour the hot sauce into sterilized glass bottles or jars. Seal tightly and allow to cool to room temperature before refrigerating.
💡 Chef's Tips
Always wear gloves when handling Scotch Bonnets; the oils are incredibly potent and difficult to wash off. For the best flavor, let the sauce sit in the fridge for at least 24-48 hours before using to let the spices meld. If you can't find Scotch Bonnets, Habaneros are a great substitute as they share a similar heat level and fruity profile. Ensure your kitchen is well-ventilated during the simmering process to avoid 'pepper cough' from the capsaicin vapors. Sterilize your glass bottles in boiling water for 10 minutes to ensure the sauce stays fresh for up to 3 months in the fridge.
🍽️ Serving Suggestions
Drizzle over Jamaican Jerk Chicken or Pork for an extra kick of authentic heat. Stir a teaspoon into a mango salsa to serve alongside grilled white fish or shrimp. Mix a small amount into mayonnaise for a spicy 'Sunfire Aioli' perfect for sweet potato fries. Add a dash to a Caribbean-style curry or stew to brighten the overall flavor profile. Pairs beautifully with a cold, crisp Red Stripe lager or a sweet Ginger Beer to cut through the heat.