Hot Pepper Sauce
Fiery hot sauces are legion in the Caribbean, and most contain habañeros (Jamaicans call them 'scotch bonnets' for their bell-like shape). A good way to use habañeros is by making up a pepper sauce. Because the heat of individual peppers can vary enormously (even those from the same plant), homogenizing them into a hot sauce makes it easier for you to assess the amount of heat to add to any dish. Use this in sauces, marinades, and stews, or sprinkle sparingly on meats, fish and rice dishes.
Ingredients
- 16 whole habaneros (seeds and all)
- 1 oz onion
- 1 clove garlic
- 2 tsp sugar
- 4 Tbsp white malt vinegar (or white wine vinegar)
Ingredients for 10 servings (325 g) · the original recipe
Method
- 1
Blend all ingredients to whatever consistency you desire.
- 2
Heat to boiling and simmer for 15–20 minutes.
Stovetop - 3
Spoon the cooked sauce into a preheated preserve jar and seal.
- 4
Leave the jar in a cool, dark place for one month (at least) to develop a good flavour.
Recipe from Wikibooks Cookbook, written by Wikibooks contributors. Used under the CC BY-SA 4.0 licence; the ingredient list and method on this page are taken from that page and edited (its notes, tips and variations are not reproduced), and are available under the same licence. The macros, equipment tags and scaling are Ma Kitchen’s own and are not the source’s figures. Ma Kitchen is not affiliated with or endorsed by Wikibooks Cookbook. Copied on 2026-11-12.
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