Scotch Bonnet Hot Sauce

Recipe View 5 mins Gather all ingredients. (5 minutes)

Recipe View 5 mins In a large saucepan over medium-high heat, combine the Scotch Bonnet peppers, jalapeno peppers, minced onion, crushed garlic, vegetable oil, and salt. Cook for 5 minutes, stirring frequently, until the onions begin to soften and the peppers release their aroma. (5 minutes)

Recipe View 30 mins Pour in the water, bring to a simmer, and cook, stirring occasionally, until the peppers are very soft and tender, about 20 minutes. Remove from heat and allow the mixture to cool to room temperature. (30 minutes)

Recipe View 5 mins Carefully transfer the cooled pepper mixture to a high-powered blender. Purée until completely smooth, ensuring no chunks remain. (5 minutes)

Recipe View 2 mins Pour in the distilled white vinegar and white sugar. Blend again until well combined, creating a homogenous and emulsified sauce. (2 minutes)

Recipe View 5 mins Transfer the hot sauce to an airtight container. Cover and store in the refrigerator. The flavors will continue to meld and deepen over time. (5 minutes)