Jamaican Scotch Bonnet Pepper Sauce
Prep 15 min Total 15 min
Jamaican Scotch Bonnet Pepper Sauce - kvalifood.com
Jamaican scotch bonnet pepper sauce is fruit-forward and aromatic, with mango for sweetness and allspice as the defining spice. Blend smooth or leave slightly chunky.
Use it as a table condiment with jerk chicken, rice and peas, fried fish, patties, or any Caribbean dish that needs fruity heat.
Makes ca. 350 ml
Ingredients
- 8 scotch bonnet peppers, stemmed, roughly chopped (ca. 65 g)
- 1 medium mango, peeled, diced (ca. 200 g)
- 1 medium red onion, roughly chopped (ca. 100 g)
- 4 garlic cloves (ca. 20 g), peeled
- 1 tsp whole allspice berries
- 1 tsp mustard powder
- 1 tbsp honey (or brown sugar)
- 80 ml white vinegar (or apple cider vinegar)
- 1 lime, juiced (ca. 30 ml)
- 1 tsp salt
Directions
Wearing gloves, stem and chop the scotch bonnets. Dice the mango, chop the onion.
Combine all ingredients in a blender. Blend until smooth or slightly chunky.
Season with salt. Adjust acid or sweetness.
Transfer to a clean jar. Refrigerate. Keeps up to 2 weeks, or freeze up to 3 months.
Notes
- Allspice is the authentic marker. Mango provides sweetness and body.
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