Grilled Scotch Bonnet Hot Sauce
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Grilled Scotch Bonnet Hot Sauce

Servings

1 litre

Prep time

30

minutes
Cooking time

1

hour 
Total time

1

hour 

30

minutes

Ingredients

  • 2 pound Scotch Bonnet Peppers (Red, ripe peppers are best)

  • 1 Unripe Mango (Grab the least ripened fruit you can find)

  • 1 Garlic bulb

  • 1/2 cup Vinegar

  • 2 tablespoon Fresh ground black pepper

  • 2 teaspoon sea salt

Directions

  • Grill all peppers, mango slices, and garlic until charred and roasted.
  • Quarter peppers and add to blender with diced mango and garlic cloves a little at a time along with vinegar, pepper, and salt.
  • Blend, then add more.
  • Continue until all ingredients are blended, then transfer to small pot and simmer until bubbling.
  • Lower heat and continue to simmer for between 30 minutes and one hour, stirring occasionally.
  • Depending on consistency, return to blender to puree further.
  • Bottle in small mason jars and let cool.
  • Use as a condiment on burgers, dogs, sandwiches, or as a cooking ingredient.

Notes

  • Not everyone will appreciate the fumes that will take over your grilling area, or your kitchen… wear gloves while working with the peppers… enjoy!