Scotch bonnet & garlic hot sauce

Scotch bonnet & garlic hot sauce

Melissa Thompson’s garlicky hot sauce is inspired by Jamaican-style pepper sauce and packs a fiery punch. 

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Gluten freeVeganVegetarian
  • Makes1
  • CourseAccompaniment
  • Prepare10 mins
  • Cook30 mins
  • Total time40 mins
  • Pluscooling

Ingredients

  • 5 Scotch bonnet chillies, deseeded and roughly chopped
  • 2 bulb/s Cooks’ Ingredients Garlic, cloves separated and crushed
  • ½ red onion, sliced
  • ½ tsp ground allspice (pimento)
  • ½ tsp ground black pepper
  • ½ tsp salt
  • 100ml cider vinegar
  • 1 tbsp golden caster sugar

Method

  1. Sterilise a 300g jar or bottle (see waitrose.com/howtosterilisejars). Put all the ingredients apart from the sugar in a pan with 50ml water and cook for 20-25 minutes over a medium heat until the liquid has reduced by half. Add the sugar and stir to dissolve. Once cool enough, blend with a stick blender or in a jug blender, then transfer to the sterilised jar or bottle, seal and allow to cool. This is very spicy so only use a small amount or mix it into mayonnaise to cool it down. Chill and use within 3 weeks.

Nutritional

Typical values per item when made using specific products in recipe

Energy

276kJ/ 65kcals

Fat

0.5g

Saturated Fat

0g

Carbohydrates

13g

Sugars

8.9g

Fibre

0.8g

Protein

2.3g

Salt

0.8g

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