Scotch Bonnet Hot Sauce
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.
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- 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
- 1⁄4 cup plus 2 Tbsp. coconut vinegar
- Kosher salt
- 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.