Scotch bonnet fire sauce
Scotch Bonnet Fire Sauce
make the ultimate chilli at home that your friends will ultimately give you legendary status forever
Ingredients
- 4-6 scotch bonnet peppers adjust to your heat preference, stems removed
- 1/2 cup granulated sugar
- 1/4 cup white vinegar or apple cider vinegar
- 2 tablespoons soy sauce
- 1 teaspoon grated fresh ginger
- 1/2 teaspoon paprika
- 1/4 teaspoon dry chili flakes for garnish
- 3 tablespoons hot neutral oil like vegetable or canola
- Instructions:
Instructions
- Caution: Scotch bonnet peppers are extremely hot.1 Use gloves while handling them.
- Roughly chop the scotch bonnet peppers. If you prefer a milder sauce, remove the seeds and membranes.
- Blend the Sauce:
- Combine the scotch bonnet peppers, sugar, vinegar, soy sauce, ginger, and paprika in a blender or food processor.
- Blend until you have a smooth, even sauce.
- Cook the Sauce (Optional):
- For a longer shelf life and to mellow the raw pepper taste, you may cook the sauce. pour the sauce into a small saucepan.
- Bring the sauce to a simmer over medium heat, and cook for 5-10 minutes, stirring occasionally.
- Remove from heat.
- Add Hot Oil:
- Carefully pour the hot oil into the blended or cooked sauce. Stir well to combine.
- Garnish and Serve:
Notes
Pour the sauce into a clean jar or serving bowl.
Sprinkle the dry chili flakes over the top for garnish.
Let the sauce cool down before sealing and storing.
Serve the scotch bonnet fire sauce as a condiment with your favorite dishes.
Tips and Variations: For a sweeter sauce, add more sugar.
For a tangier sauce, add more vinegar or a squeeze of lime juice.
If you don't have fresh ginger, you can use 1/2 teaspoon of ground ginger.
For a thicker sauce, simmer the sauce longer.
Be very careful when working with scotch bonnet peppers. Always wear gloves, and avoid touching your eyes or face.
This sauce can be stored in an airtight container in the refrigerator for up to a week.
For a smokey flavour, you could smoke the scotch bonnets before blending them.
For a garlic variation, add 2 cloves of garlic to the blender.
Sprinkle the dry chili flakes over the top for garnish.
Let the sauce cool down before sealing and storing.
Serve the scotch bonnet fire sauce as a condiment with your favorite dishes.
Tips and Variations: For a sweeter sauce, add more sugar.
For a tangier sauce, add more vinegar or a squeeze of lime juice.
If you don't have fresh ginger, you can use 1/2 teaspoon of ground ginger.
For a thicker sauce, simmer the sauce longer.
Be very careful when working with scotch bonnet peppers. Always wear gloves, and avoid touching your eyes or face.
This sauce can be stored in an airtight container in the refrigerator for up to a week.
For a smokey flavour, you could smoke the scotch bonnets before blending them.
For a garlic variation, add 2 cloves of garlic to the blender.
Scotch Bonnet Fire Sauce
make the ultimate chilli at home that your friends will ultimately give you legendary status forever
Ingredients
- 4-6 scotch bonnet peppers adjust to your heat preference, stems removed
- 1/2 cup granulated sugar
- 1/4 cup white vinegar or apple cider vinegar
- 2 tablespoons soy sauce
- 1 teaspoon grated fresh ginger
- 1/2 teaspoon paprika
- 1/4 teaspoon dry chili flakes for garnish
- 3 tablespoons hot neutral oil like vegetable or canola
- Instructions:
Instructions
- Caution: Scotch bonnet peppers are extremely hot.1 Use gloves while handling them.
- Roughly chop the scotch bonnet peppers. If you prefer a milder sauce, remove the seeds and membranes.
- Blend the Sauce:
- Combine the scotch bonnet peppers, sugar, vinegar, soy sauce, ginger, and paprika in a blender or food processor.
- Blend until you have a smooth, even sauce.
- Cook the Sauce (Optional):
- For a longer shelf life and to mellow the raw pepper taste, you may cook the sauce. pour the sauce into a small saucepan.
- Bring the sauce to a simmer over medium heat, and cook for 5-10 minutes, stirring occasionally.
- Remove from heat.
- Add Hot Oil:
- Carefully pour the hot oil into the blended or cooked sauce. Stir well to combine.
- Garnish and Serve:
Notes
Pour the sauce into a clean jar or serving bowl.
Sprinkle the dry chili flakes over the top for garnish.
Let the sauce cool down before sealing and storing.
Serve the scotch bonnet fire sauce as a condiment with your favorite dishes.
Tips and Variations: For a sweeter sauce, add more sugar.
For a tangier sauce, add more vinegar or a squeeze of lime juice.
If you don’t have fresh ginger, you can use 1/2 teaspoon of ground ginger.
For a thicker sauce, simmer the sauce longer.
Be very careful when working with scotch bonnet peppers. Always wear gloves, and avoid touching your eyes or face.
This sauce can be stored in an airtight container in the refrigerator for up to a week.
For a smokey flavour, you could smoke the scotch bonnets before blending them.
For a garlic variation, add 2 cloves of garlic to the blender.
Sprinkle the dry chili flakes over the top for garnish.
Let the sauce cool down before sealing and storing.
Serve the scotch bonnet fire sauce as a condiment with your favorite dishes.
Tips and Variations: For a sweeter sauce, add more sugar.
For a tangier sauce, add more vinegar or a squeeze of lime juice.
If you don’t have fresh ginger, you can use 1/2 teaspoon of ground ginger.
For a thicker sauce, simmer the sauce longer.
Be very careful when working with scotch bonnet peppers. Always wear gloves, and avoid touching your eyes or face.
This sauce can be stored in an airtight container in the refrigerator for up to a week.
For a smokey flavour, you could smoke the scotch bonnets before blending them.
For a garlic variation, add 2 cloves of garlic to the blender.