Homemade Scotch Bonnet Pepper Hot Sauce

Got more Scotch bonnet peppers than you know what to do with? You've hit the jackpot! This one-batch homemade hot sauce recipe is your ultimate solution, turning a big harvest into bottles of fiery, fruity Caribbean flavor. Forget store-bought; nothing beats the vibrant taste of a truly homemade Scotch bonnet pepper hot sauce.
This sauce is a tropical explosion of flavor, offering a delightful balance of sweet fruitiness with a serious kick. It’s definitely on the hotter side, packing a punch far beyond your average supermarket sauce. But don't worry, we'll guide you on how to tame or unleash its full potential! On this page, we're not just sharing a recipe; we'll also dive into the health benefits of scotch bonnet peppers, give you growing tips for your own plants, break down their spice level, and provide tons of recipe ideas for using your incredible new sauce. Get ready to embrace the heat and flavor!

Ingredients

• 10-15 Scotch bonnet peppers (adjust for desired heat – see "Spice Level & Heat Control" below)
• 1 large carrot, roughly chopped
• 1 red bell pepper, cored and roughly chopped
• 1 medium yellow onion, roughly chopped
• 4-5 cloves garlic, peeled
• 2 tablespoons neutral oil (like olive, avocado, or grapeseed oil)
• 1 cup white vinegar
• Juice of 1 lime (about 2 tablespoons)
• 1 teaspoon salt (or to taste)
• 1 tablespoon sugar or honey (or to taste, for balance)
• Optional: 1/2 teaspoon fresh thyme leaves, 1/2 inch fresh ginger, grated (for extra Caribbean flair)

Directions

1. Prep SafelySafety first!
2. Scotch bonnet peppers are no joke when it comes to heat. Always wear gloves when handling them, and work in a well-ventilated area, perhaps with a window open. Avoid touching your face or eyes, even with gloves on, as the capsaicin oil can cause severe irritation. Trim the stems from your scotch bonnet peppers.
3. You can decide whether to keep or remove the seeds and membranes; removing them will significantly reduce the heat, while keeping them in will make for a much hotter sauce.
4. Roast the VeggiesPreheat your oven to 400°F (200°C). On a baking sheet, spread out your chopped carrots, red bell pepper, onion, garlic, and scotch bonnets.
5. Drizzle everything with 2 tablespoons of neutral oil and toss to coat evenly. Roast for 20-25 minutes, or until the vegetables are tender with slightly charred edges. This roasting step brings out their natural sweetness and deepens their flavors, mellowing the raw heat of the peppers.
6. Blend with Vinegar & LimeCarefully transfer the roasted vegetables to a blender. Add the white vinegar, lime juice, salt, and sugar/honey. If using, add the optional thyme and ginger. Secure the blender lid, making sure to vent it (most blenders have a removable cap in the center of the lid for this) to allow steam to escape. This is crucial to prevent pressure buildup from the hot ingredients. Start blending on low speed, gradually increasing to high until the sauce is smooth. Blend for at least 1-2 minutes to ensure a silky consistency.
7. Taste, Adjust Heat & ThicknessWith caution, dip a clean spoon into the sauce and taste a tiny amount. It will be hot! Now is the time to adjust.
   1. Too thick? Thin it out with a little more vinegar or a small splash of water until it reaches your desired consistency.
   2. Too thin? You can simmer the sauce gently in a saucepan over low heat to reduce it and thicken it up, or blend in a bit more roasted carrot or bell pepper if you have some extra.
   3. Needs more flavor balance? Add a pinch more salt or a touch more sugar/honey.
8. Bottle & CoolOnce you're happy with the taste and consistency, pour your Scotch bonnet pepper hot sauce into clean, heat-safe bottles or jars. Funneling can help here! Let the sauce cool completely to room temperature on your countertop before sealing the bottles and refrigerating them.