• Servings 1/2 cup
  • Prep 15 min
  • Cook 5 min
  • Cuisine
  • Skill Level

Jamaican Scotch Bonnet Pepper Sauce


  • 10 scotch bonnet peppers
  • 5 carrots
  • 2 chayote (available at Latin Stores)
  • 3 cloves garlic
  • 1/2 inch fresh ginger
  • 2 onions
  • 10 allspice  berries
  • oil for frying
  • 1/2 cup white vinegar
  • Peel and chop the carrots, chayote.
  • Chop the garlic,peppers, onions and grate the ginger.
  • Add a little oil to a frying pan and gently fry the onion for about three minutes.
  • Add the chayote, carrot, allspice, garlic and ginger. Fry for about 5 minutes.
  • Add the pepper and vinegar and fry for another 10 minutes.
  • Add ingredients to a blender or food processor and blend into a paste.
  • Once the mixture has cooled, press through a wire mesh strainer, separating all the juice from the pulp.
  • Transfer sauce to a glass jar and store in the refrigerator.
  • Recipe may be doubled or tripled.

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