Scotch Bonnet Pepper Sauce Recipe
Pepper Sauce Recipe Ingredients:
1 medium Yellow onion diced finely
1 medium Garlic clove minced
5 Scotch bonnets finely diced
½ teaspoon Turmeric
1 pinch Coriander
½ cup Cider vinegar
½ cup Water
1 teaspoon Salt
Pepper Sauce Recipe Cooking Method:
In non reactive saucepan, bring vinegar, water, and salt to boil. Reduce heat and add remaining ingredients. Simmer for 5 minutes. When mixture is cool, use a food processor to blend to desired consistency. Do not over process, it is nice to have a few small bits & pieces in the pepper sauce. Bottle and refrigerate to be able to store for six weeks. Personally I use so much of the sauce that I do not refrigerate. I have never seen anything grow on pepper sauce this hot or with this much acid.
1 thought on “Hot Pepper Sauce Recipe – Nevis Island”
Great great recipe…I think I will substitute the habanero for the scotch bonnet because I am starting at 6 of them right now!!!!!