Grilled Scotch Bonnet Hot Sauce

 

Number of Servings: 1 Liter
Prep Time:  30 Minutes

Cook Time:  60 Minutes

Print Friendly, PDF & Email

INGREDIENTS:

2 pound Scotch Bonnet Peppers (Red, ripe peppers are best)
1 Unripe Mango (Grab the least ripened fruit you can find)
1 Garlic bulb
1/2 cup Vinegar
2 tablespoon Fresh ground black pepper
2 teaspoon sea salt

DIRECTIONS:

Grill all peppers, mango slices, and garlic until charred and roasted.
Quarter peppers and add to blender with diced mango and garlic cloves a little at a time along with vinegar, pepper, and salt.
Blend, then add more.
Continue until all ingredients are blended, then transfer to small pot and simmer until bubbling.
Lower heat and continue to simmer for between 30 minutes and one hour, stirring occasionally.
Depending on consistency, return to blender to puree further.
Bottle in small mason jars and let cool.
Use as a condiment on burgers, dogs, sandwiches, or as a cooking ingredient.

NOTES:

Not everyone will appreciate the fumes that will take over your grilling area, or your kitchen… wear gloves while working with the peppers… enjoy!

Print Friendly, PDF & Email
[ivory-search 404 "Not Found"]

Recent Recipes

Upcoming Classes

Feb 22

Half-Day Class: CHICKEN MASTER

February 22 @ 8:30 am - 11:30 am
Ottawa Ontario
Feb 22

Half-Day Class: STEAK MASTER

February 22 @ 12:30 pm - 3:30 pm
Ottawa Ontario
Mar 21

Half-Day Class: BACON MASTER

March 21 @ 8:30 am - 11:30 am
Ottawa Ontario
Mar 21

Half-Day Class: TACO MASTER

March 21 @ 12:30 pm - 3:30 pm
Ottawa Ontario
Mar 28

BBQ Class: Backyard BBQ Pitmaster

March 28 @ 8:00 am - 3:30 pm
Ottawa Ontario
By |2018-12-02T01:56:29-05:00May 30th, 2012|Recipe|Comments Off on Grilled Scotch Bonnet Hot Sauce