Hot Scotch Bonnet Pepper Sauce
Total Time
35 minutes
Prep Time
10 minutes
Cook Time
25 minutes
Rating
5 out of 5 stars
(46)
Ingredients
16 servings
- 2 tablespoons avocado oil
- 1 yellow onion (chopped)
- 6 carrots (chopped)
- 2 chayotes (peeled, pitted, chopped)
- 10 allspice berries (about 1 teaspoon)
- 3 garlic cloves (peeled)
- 1 1-inch knob fresh ginger root (peeled, cut into 1/8" slices)
- 8 scotch bonnet or habanero peppers (stemmed and chopped)
- ½ cup white vinegar
- ½ teaspoon salt
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Preparation
Step 1
In a large skillet over medium heat, combine the oil and onion. Cook, stirring occasionally, until the onion softens, about 10 minutes.
Step 2
Add the carrots, chayotes, allspice, garlic, and ginger. Cook for 5 minutes, or until the allspice is fragrant.
Step 3
Add the chiles and vinegar. Cook, stirring occasionally, until the chiles soften, about 10 minutes.
Step 4
Transfer the cooked mixture to a blender or food processor. Blend until smooth, leaving a vent open to allow steam to escape.
Step 5
Using a fine-mesh strainer, strain the mixture, reserving the liquid and discarding the solids. Let it cool to room temperature.
Step 6
Keep stored in the refrigerator for up to one month.
Step 7
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