Cooked - Scotch Bonnet Hot Pepper Sauce - New Recipe

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Scotch Bonnet Hot Pepper Sauce

1.0

10 whole Scotch Bonnet Pepper, stems removed, adjust to your level of spiciness

½ cup Carrot, peeled, and roughly chopped

½ White Onion, roughly chopped

6 stalks Escallion, chopped

10 cloves Garlic, whole

1 1-inch piece Ginger, whole

10 whole Allspice (Pimento) Berries

¼ cup White Vinegar

2 tbsp Brown Sugar

2 tsp Salt, or seasoning salt, adjust to taste

Juice from ½ Lime

1 tsp Paprika, optional, for

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Add all ingredients to a food processor or blender. Pulse until finely chopped, pureed, or desired texture is reached.
Store in an airtight glass jar in the coldest part of your refrigerator. Alternatively, you can freeze in ice cube trays and transfer to a freezer bag once frozen.

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