Scotch Bonnet Hot Sauce

Caribbean-Style Scotch Bonnet Pepper Sauce
Harness fiery Scotch bonnet chiles, along with sweet mango and honey, into a DIY hot sauce.Matt Taylor-Gross

Using up a chile glut can be tricky. While whimsical-looking Scotch bonnets have a flavorful fruitiness, they also pack a capsaicin punch that can easily overwhelm a dish. A fresh, Caribbean-style pepper sauce, tempered with sweet tropical fruit, is a great way to make the most of them.

Equipment

Caribbean-Style Scotch Bonnet Pepper Sauce
Harness summer Scotch bonnets into a DIY pepper condiment
Yield: makes about 2 cups
Time: 10 minutes

Ingredients

  • 6 Scotch bonnet chiles, stemmed
  • 2 cups chopped fresh mango
  • 6 cloves garlic, chopped
  • 1 cup chopped red onion
  • 1 Tbsp. honey
  • 2 tsp. allspice berries
  • 1 tsp. mustard powder
  • 14 cup plus 2 Tbsp. coconut vinegar
  • Kosher salt

Instructions

  1. In a blender, add the chiles, mango, garlic, onion, honey, allspice, and mustard powder. Pulse to break down the ingredients slightly, then add the coconut vinegar and blend until lightly chunky. Season with salt. If not using immediately, refrigerate for up to 10 days, or freeze for up to 3 months.