Hot Pepper Sauce Recipe – Nevis Island

Pepper Sauce Recipe - Nevis Island

Scotch Bonnet Pepper Sauce Recipe

Pepper Sauce Recipe Ingredients:

1 Mango
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.

5 thoughts on “Hot Pepper Sauce Recipe – Nevis Island”

  1. Great great recipe…I think I will substitute the habanero for the scotch bonnet because I am starting at 6 of them right now!!!!!

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