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.”



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


  • 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


  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.