PANTRYFLEX

blend · hot sauce

NATIONAL AWARD WINNERPrep 10 min

Island Scotch Bonnet

Independent adaptation of a publicly published Kwame Onwuachi recipe. Not affiliated with, sponsored by, or endorsed by Kwame Onwuachi.

Kwame Onwuachi's Island Scotch Bonnet, from the published recipe.

Ratio

Ratio by volume: White Balsamic 240 ml
White Balsamic 240 ml

Ingredients

  • White Balsamic — 1 cup (240 ml)
  • Cilantro — 1/2 cup packed leaves+stems (20 g)
  • Scotch Bonnet — 7 chiles (~1/3 cup chopped)
  • Onion — 1/4 cup chopped yellow (40 g)
  • Garlic — 5 medium cloves
  • Salt — 1/2 tsp (3 g)

Method

  1. This sauce needs a blender — the jar is for storing it, not making it.
  2. Combine measured ingredients and blend until smooth.
  3. Taste and adjust salt and acid.

Companion jar

Island Scotch Bonnet wants a blender — make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

4 kitchens · 4 stars · 4 national awards

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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.

Adapted from a Kwame Onwuachi recipe (Food & Wine / Kwame Onwuachi (My America)).

More from this kitchen

FAQ

Can this go in a shake jar?

No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces — its companion jar is below.

What do the quantities mean?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce 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.

Companion jar