Caribbean Hot Sauce
Elevate grilled meat and tacos with fiery homemade Caribbean hot sauce made with fresh scotch bonnets, pineapple, herbs, spices, and aromatics.
Equipment
- Airtight Container
Ingredients
- 2-3 scotch bonnets or habanero peppers, roughly chopped
- ½ white onion, roughly chopped
- ½ cup fresh pineapple
- 3 garlic cloves, roughly chopped
- 2 tablespoons fresh cilantro, roughly chopped
- 2 tablespoons distilled white vinegar
- lime juice, 1 lime
- 1½ tablespoons brown sugar
- 1 teaspoon kosher salt
- 1 teaspoon black pepper, coarse ground
- ½ teaspoon ground cumin
Instructions
- Combine the ingredients in a food processor or blender and process until smooth.
- Transfer the mixture to an airtight container, and enjoy!
Notes
Expert Tips:
- If you're sensitive to spice, remove the seeds and membranes from the peppers, as that's where most of the spiciness comes from. Also, I recommend wearing gloves and washing your hands when handling spicy chiles.
- Use a food processor or blender to process the ingredients into a smooth sauce. For a chunkier texture, pulse the ingredients briefly. Begin with small amounts of liquid, such as vinegar and lime juice, and gradually add more until you achieve the desired consistency.
- Use the Caribbean hot sauce in moderation until you are familiar with the heat level. It is easier to add more sauce than it is to get rid of spiciness once it is added.
- The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.
Nutrition
Serving: 2 Tablespoons | Calories: 22 kcal | Carbohydrates: 5 g | Sodium: 293 mg | Potassium: 47 mg | Sugar: 4 g | Vitamin A: 42 IU | Vitamin C: 11 mg | Calcium: 10 mg
Did you make this recipe? Let me know how it turned out for you! Leave a comment below and follow @thejamilghar or tag #thejamilghar on Instagram!