I would be lying if I told you that the idea of making hot sauce did not intimidate me. I have been growing Scotch Bonnet peppers in my organic garden all summer, and my family has been enjoying them raw (they needed some spice in their lives!). As the colder weather nears and frost is on the very certain horizon, I have been harvesting whatever is remaining on my once thriving, but now struggling plants. With so many Scotch Bonnet’s left, I decided to face my hot sauce fears and cook up my first batch of hot sauce. What I quickly realized is that there was absolutely no reason to fear this process, it was rather easy to make and quite delicious of a turn out!
I think the reason for my hesitation was due to the intense love people have for hot sauce. People are passionate about it. They are particular and take it seriously. Some hot sauces are loved, some are hated, but for some reason, everybody has an opinion. My boyfriend is one of those and I knew that if I were to create a hot sauce recipe, it would have to pass his judgement for it to be good.
I’m happy to say that this hot sauce did not only pass his judgement, he loved it! It was gone within 2 days and he is begging me to make more. We put it on everything: toast, pasta, asparagus…anything, really. So with that said, I’d love to share with you my Scotch Bonnet hot sauce recipe below. It is not too hot, but just hot enough to leave you with some spice. What we loved about this sauce, is that it’s unique flavor is not masked by the heat. It’s just good. Tasty, hot, creamy, good.
If you decide to make this recipe, we’d love to see how it turns out! Please tag us in your photos and use #theveganjetsetter.
- 10 Scotch Bonnet peppers, seeded and chopped
- 1 Medium red onion - diced
- 7 Garlic cloves
- 1 Cup water
- 1 Cup apple cider vinegar
- 1 - 2 Tbsp extra virgin olive oil
- 1 Tsp salt
- In a pan, add the garlic, onion, peppers, salt and oil. Sauté on medium until onions are clear.
- Add water and cook through until soft.
- Remove from burner and allow to cool.
- Once cooled, blend well in a blender. A high speed blender works best.
- Add apple cider vinegar and pulse a few times to mix.