- 1 teaspoon vegetable oil
- 18 fresh Scotch Bonnet peppers, sliced and seeded
- 6 fresh jalapeno peppers, sliced
- 6 cloves garlic, crushed
- 1/2 cup minced onion
- 3/4 teaspoon salt
- 2 cups water
- 1/4 cup distilled white vinegar
- 2 tablespoons white sugar
- 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 .
03/02/2017
recipepes.com
Scotch Bonnet Hot Sauce, recipe
PT15M
PT1H
5
455 calories
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