Fiery Scotch Bonnet Sauce Recipes

FIERY SCOTCH BONNET SAUCE

Steps:

• 1. Heat oil in skillet. Add the garlic and onion and saute until soft. Add the remaining ingredients except the vinegar. Cook for about 20 minutes until thick. Add the vinegar. Cook for 5 minutes longer and our into a sterilized jar and store in the refrigerator. use within 2-3 weeks.

SCOTCH BONNET HOT SAUCE

Steps:

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

FIERY SCOTCH BONNET HOT SAUCE

Steps:

• Heat oil in a medium saucepan over medium-low heat.
• Add the garlic and cook until soft - about 1 minute.
• Add the tomato and cook until soft - about 1 minute.
• Add vinegar, peppers and salt and simmer for 2 minutes.
• Transfer the mixture to a covered bowl and refrigerate for 2 days.
• Strain mixture through a sieve; discard solids.
• Store in an airtight container.
• The hot sauce will keep in the refrigerator for 3 months.

SCOTCH BONNET HOT SAUCE

Steps:

• Combine the chiles, pepper, zest, garlic, 2 tablespoons of the cordial, and 2 teaspoons of the salt in a blender. Pulse until coarsely ground. Transfer to an airtight container and let stand in a warm place for at least 12 hours and up to 1 day to ferment.
• Pour the mixture into the blender and add the vinegar, remaining 1/2 tablespoon cordial, and remaining 2 teaspoons salt. Blend until very smooth. Strain through a medium-mesh sieve, pressing on the solids to extract as much liquid as possible. Discard the solids.
• Stir in the guar gum until dissolved. (If using the cornstarch, bring the sauce to a boil and stir in the cornstarch mixture. Cook until thickened, about 1 minute, then let cool to room temperature.) The sauce can be covered and refrigerated for up to 1 week.