PepperScale It’s no secret that you have your favorite chili in the house. Scottish hoods have been one of our top chili picks for nearly two decades. its heat (equivalent to Habanero) with subtle tropical sweetness. Enhance your taste buds There is a wonderful hot sauce on the hood. many on the market But if you like to take risks You can also do it yourself. This is an easy Scottish bonnet hot sauce recipe. to help you get started
Chili is the star here. Do not add mango, papaya and other tropical fruits. that you find in other Scotch Bonnet recipes, however, it has a mild tropical sweetness. And it is that simplicity that helps the heat of pepper become more vivid than ever. Note – this is a very spicy sauce. So plan well. Those who like spicy food will appreciate it. But those with mild taste will not like it.
Like this recipe? You’ll also love these:
- Habanero Peach Sauce: Peach and Habanero go well together.
- Basic Jalapeño Sauce: Is Scotch Cap Too Spicy? Try this easy jalapeno spicy sauce recipe as a great base for experimentation.
- Scotch Bonnet Salsa: Like this hot sauce recipe. We don’t turn to tropical flavors. Instead, we bring the natural tropical sweetness of the Scotch bonnet a typical salsa flavor.
Simple lid sauce
The tropical sweetness of pepper is the star.
10 minutes prep time
Cooking time 30 minutes
Total time 40 minutes
Caribbean food, Vegetarian food
Servings 180 servings
Calories 3 kcal
- 10 Scotch peppers, diced
- 6 garlic cloves, diced
- 5 carrots (medium size carrots)
- 2 tomatoes, diced
- 1 white onion, diced
- 1/2 cup of lemon juice is equivalent to 4 squeezed lemons.
- 1/2 cup water
- 1/2 cup vinegar
- 2 tablespoons extra virgin olive oil
- a little salt
Cook the diced carrots and onions over medium heat for five minutes.
Mix in the garlic and continue cooking until all the vegetables are softened. (about three to four minutes)
Put the vegetable mixture in a food processor and add the pepper, tomatoes, lemon juice, vinegar, water, and salt. Whisk all the ingredients together until a smooth sauce is obtained.
Pour the sauce back into the pan and cook over low heat for 10 to 15 minutes.
Remove sauce from heat and let cool to room temperature before bottling or serving.
Calories: 3kcal Sodium: 1mg Potassium: 12mgVitamin A: 300 IUVitamin C: 1.4mg Calcium: 1mg
scotch pepper bonnet keyword
Categories: Food & Drinks
Source: INN NEW YORK CITY