Habanero Scotch bonnet hot sauce

    50 min

    A nice fruity but very spicy hot sauce combining two devillishly spicy chillies, the habanero and the Scotch bonnet.

    3 people made this

    Makes: 600 to 800ml hot sauce

    • 9 fresh scotch bonnet chillies
    • 9 dried or fresh habanero chillies
    • 500g passata
    • 1/2 white onion, chopped
    • 1 bulb garlic - separated, peeled and chopped
    • 110ml lemon juice
    • 110ml cider vinegar
    • 225ml water
    • 1 tablespoon ground cumin
    • 1 tablespoon ground cayene paper
    • 1 tablespoon garam masala
    • 1 small handful dried oregano

    Prep:20min  ›  Cook:30min  ›  Ready in:50min 

    1. Cuts stalks off chillies (you might have to slice them in half depending on how good your blender is!).
    2. Place chillies, passata, onion and garlic into a blender or food processor. Puree till completely smooth. Transfer to a large saucepan.
    3. To the saucepan, add lemon juice, vinegar, water and seasonings. Stir well and bring to the boil. Lower heat to a simmer and cook for 25 minutes, stirring occasionally.
    4. Remove from heat and let cool. Place in fridge to cool completely, about an hour. Decant sauce into container of your choice (I used glass bottles).


    Serve as you wish. This hot sauce makes a great addition to chilli con carne. Recipe will give you around eight 75ml bottles. Of course adjust the chillies or the content of the liquid for different heat and quantities.

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