Rating: 4.75 stars
75 Ratings
  • 5 star values: 61
  • 4 star values: 11
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 0

Some of the hottest hot sauce you'll try.

Recipe Summary test

prep:
20 mins
cook:
25 mins
total:
45 mins
Servings:
32
Yield:
2 pints
Advertisement

Ingredients

32
Original recipe yields 32 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large sauce pan over medium-high heat, combine oil, peppers, garlic, onion, and salt; cook for 5 minutes, stirring frequently.

    Advertisement
  • Pour in water, and cook for 20 minutes, or until the ingredients are soft. Stir frequently. Remove from heat, and allow mixture to cool to room temperature.

  • Transfer the mixture to a blender, and puree until smooth. Pour in vinegar and sugar; blend until mixed. Keep refrigerated .

Notes

Leave some of all the Scotch Bonnets with seeds for a spicier sauce. Replace the Scotch Bonnets with habaneros or jalapenos for a "milder" sauce - or if Scotch Bonnets are not available in your area.

Use peppers of the same color when available, to keep the sauce a consistent color.

Nutrition Facts

8 calories; protein 0.2g; carbohydrates 1.6g; fat 0.2g; sodium 55.5mg. Full Nutrition
Advertisement

Reviews (77)

Most helpful positive review

Rating: 5 stars
10/13/2010
I have been looking for a basic Scotch Bonnet / Habanero sauce for a long time and this is the best one I have found. I pretty much copied the recipe but omitted the Jalapeños and replaced them with more scotch bonnets. I also used jam sugar (that's what we call it in the UK anyway) which has added pectin in it and made the sauce a little thicker. Any ideas what the shelf life is in the refrigerator with this amount of vinegar? Thanks for posting it. Read More
(75)

Most helpful critical review

Rating: 2 stars
06/18/2014
I made this recipe but I only followed the ingredients not the technique or preparation. Basically all you have to do is give to smooth consistency and then cook it for 10 minutes. And cooking the sauce is optional. My way cuts down on your prep time and cooking time. Read More
(3)
75 Ratings
  • 5 star values: 61
  • 4 star values: 11
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
10/13/2010
I have been looking for a basic Scotch Bonnet / Habanero sauce for a long time and this is the best one I have found. I pretty much copied the recipe but omitted the Jalapeños and replaced them with more scotch bonnets. I also used jam sugar (that's what we call it in the UK anyway) which has added pectin in it and made the sauce a little thicker. Any ideas what the shelf life is in the refrigerator with this amount of vinegar? Thanks for posting it. Read More
(75)
Rating: 5 stars
09/26/2008
This was a very tasty and very hot hotsauce! I didnt have any scotch bonnets so i used red habanero,jalepenos,and thai peppers.I didnt have any fresh garlic so i used garlic salt and omitted the salt I added about a half teaspoonlemon juice. ended up tasting really good.You will need to open some windows or wear an oxygen mask because it is really hard to breath while cooking it. Read More
(54)
Rating: 5 stars
08/24/2009
Awesome! My husband loves hot sauces... and did you know they are healthy for you! The hotter the better they are. I kept the seeds in and got maybe about 2 cups of hot sauce. Definitely the best hot sauce out there. Read More
(48)
Advertisement
Rating: 5 stars
05/17/2010
This sauce is excellent! I can not recommend it enough! I made it almost exactly as the recipe said. I used 18 habaneros and 6 jalapenos all WITH seeds. The only difference was that I decreased the sugar to 1 Tbsp and added a can of sliced peaches. Because of my change it came out a little too sweet but it aged wonderfully. After a couple of weeks the jar or so that I had left was FANTASTIC! Sweet and very hot! Goes great on so many things. If you like it less sweet I would recommend either sticking to the recipe or perhaps using 1 Tbsp sugar and half a can (or less) of peaches. Read More
(32)
Rating: 5 stars
08/17/2010
Great recipe to make your own. I use this one for the basis of many of my recipes by simply adjusting and adding new ingredients for some amazing sauces. My latest has been a variation of this one... Reduce peppers to only 12-14 Scotch Bonnets (don't remove the seeds), reduce garlic to 3 large cloves, 1-2 tomatoes, increase vinegar to a tad less than 1/4 cup, 1/4 cup of fresh orange juice (or to taste), and a few dashes of curry. For the onion, I use a sweet/vadalia. Everything else is the same. It still packs plenty of punch but has subtle hints of citrus. If you try this variation, let me know. Thanks to "bla" for the original recipe! Read More
(32)
Rating: 4 stars
09/19/2008
a little thinner than i was expecting but quite tasty.. I might add a dash of curry powder next time...you need to open windows and run a fan when the veggies begin to simmer as it's hard to breathe with all the pepper juices going wild! Read More
(14)
Advertisement
Rating: 4 stars
02/02/2009
very good recipe and method. I filled 3 chili sauce bottles. I used 10 scotch bonnets(habaneros) 6 jalapeno 6 Serrano. I removed all the seeds from the all the peppers. Strong garlic flavor so cut back a few cloves if that offends you. Read More
(14)
Rating: 5 stars
01/02/2012
Fabulous recipe. I have tried variations of this recipe with scotch bonnet jalapeno and thai chili peppers. Every time I get a jar of dynamite paste. One change I make is to reduce the sugar as 2 tbsp is a bit too sweet for me. A word of advice though. Don't prepare this on your kitchen stove if you have people around who don't share your enthusiasm for this recipe. The aroma can be overwhelming. Thanks for sharing this one. Read More
(13)
Rating: 5 stars
10/16/2008
this is great i was wondering what to do with the crazy amount of bonnets my bushes were making. i added a little curry and some fresh lime juice. great recipe. Read More
(12)
Rating: 2 stars
06/18/2014
I made this recipe but I only followed the ingredients not the technique or preparation. Basically all you have to do is give to smooth consistency and then cook it for 10 minutes. And cooking the sauce is optional. My way cuts down on your prep time and cooking time. Read More
(3)