From Kwame Onwuachi's kitchen · Tatiana by Kwame Onwuachi, New York
blend · hot sauce
NATIONAL AWARD WINNERIsland Scotch Bonnet
From a national-award-winning chef
Ratio
W.BALSAMIC 240
Ingredients
- W.BALSAMIC240 ml
- CILANTRO20 g
- SCOTCH BONNET56 g
- ONION40 g
- GARLIC25 g
- SALT3 g
Method
- This one needs a blender — jar fill-lines aren’t the whole story yet.
- Combine measured ingredients and blend until smooth.
- Taste and adjust salt and acid.
Provenance
Afro-Caribbean chef of Tatiana by Kwame Onwuachi at Lincoln Center; James Beard Rising Star and Food & Wine Best New Chef. Bronx and Nigerian family references appear across the menu.
Originally published as Scotch Bonnet Pepper Sauce.
More from this kitchen →FAQ
Can this go in a shake jar?+
This one is blend or stove fit. Use it from the recipe page; jar columns are shake-ready sauces only.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.
Where did this recipe come from?+
Adapted from Food & Wine / Kwame Onwuachi (My America) (published as “Scotch Bonnet Pepper Sauce”). Full citation lives in Provenance.