Scotch bonnet hot sauce
A fruity, fierce Caribbean-style pepper sauce with carrot, garlic and allspice. A few drops lift jerk, rice and peas, eggs and fish.
- Time30 min
- LevelEasy
- Costabout £0.17 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Wear thin gloves and open a window. Scotch bonnets are very hot and the fumes can sting your eyes. Roughly chop the chillies, keeping the seeds for full heat.
- 2
Put the chillies, carrot, onion, garlic, vinegar, water, allspice and salt in a medium saucepan. Bring to a simmer, cover and cook gently for 15 minutes until the carrot is soft.
15 min - 3
Leave to cool for 10 minutes, then tip into a blender. Add the lime juice and blend for 1 to 2 minutes until completely smooth. Keep your face away from the lid when you open it.
- 4
Taste a tiny drop, then add more salt or lime if needed. Thin with a splash of water if you want it pourable.
- 5
Pour into a clean, sterilised bottle. Keep in the fridge for up to 1 month. Shake before using.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
