Scotch Bonnet Hot Sauce

Temper the chile’s heat and enhance its natural flavor with sweet tropical fruit.

Serves
makes about 2 cups
Cook
10 minutes

PHOTOGRAPHY BY BELLE MORIZIO; FOOD STYLING BY VICTORIA GRANOF; PROP STYLING BY DAYNA SEMAN

Updated on July 28, 2022

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. This hot sauce originally ran alongside Korsha Wilson’s guide to traditional Jamaican-style jerk cooking. (If you can’t find coconut vinegar, a staple in Caribbean cooking, white wine vinegar is a suitable substitute.)

Featured in: "Master Jamaican Jerk with Our Definitive Guide."

Equipment

Blender

Ingredients

6 Scotch bonnet chiles, stemmed
2 cups chopped fresh mango
6 garlic cloves, chopped
1 chopped red onion
1 tbsp. honey
2 tsp. whole allspice berries
1 tsp. mustard powder
¼ cups plus 2 Tbsp. coconut vinegar
Kosher salt

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Instructions

Step 1

To 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 to taste with salt. Use immediately, or refrigerate in an airtight container for up to 10 days, or freeze for up to 3 months.