Scotch Bonnet Pepper Sauce

Name: Scotch Bonnet Pepper Sauce
Prep time: 10 min
Total time: 10 min
Yield: about 2½ cups (600 ml)
Cuisine: Latin
Ingredients: 1 3/4 cups pickling vinegar (420 ml) White Wine Vinegar; 1 1/4 cups pickling water (300 ml) Water; 1/4 cup (50 g) Sugar; 3 Tbsp + 1 tsp kosher (55 g) Salt; 1 Tbsp + 1 tsp seeds (10 g) Coriander; 2 tsp chopped (in pickling) (6 g) Habanero; 12 (4-inch) sprigs (8 g) Thyme; 2 (2–3-inch) unpeeled slices (40 g) Ginger; 25 red (~12 oz / 1 1/2 cups chopped) (340 g) Scotch Bonnet; 1/3 cup + 2 Tbsp peeled (70 g) Garlic

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

CONDIMENT · JERK, CURRY & TABLE SAUCE

A condiment for jerk, curry & table sauce. The same recipe pairs it with Ginger-Garlic Puree, the ginger-garlic purée.

Onwuachi's peppa sauce for jerk, curry, table use.

On the jar

PEPPER SAUCE

Method: blend
Yield: about 2½ cups
Ingredients: 10

Blender sauce. Cook from the recipe

Ratio

White Wine Vinegar 420 mlWater 300 ml

Ingredients

White Wine Vinegar1 3/4 cups pickling vinegar (420 ml)
Water1 1/4 cups pickling water (300 ml)
Sugar1/4 cup (50 g)
Salt3 Tbsp + 1 tsp kosher (55 g)
Coriander1 Tbsp + 1 tsp seeds (10 g)
Habanero2 tsp chopped (in pickling) (6 g)
Thyme12 (4-inch) sprigs (8 g)
Ginger2 (2–3-inch) unpeeled slices (40 g)
Scotch Bonnet25 red (~12 oz / 1 1/2 cups chopped) (340 g)
Garlic1/3 cup + 2 Tbsp peeled (70 g)

Method

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

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Companion jar

Scotch Bonnet Pepper Sauce 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 · 5 stars · 4 national awards

Cocktail SauceNATIONAL AWARD WINNEROn the jar: GOCHUJANG
Yellow Anticucho Sauce★ STARRED KITCHENOn the jar: YELLOW
Chojang★ STARRED KITCHENOn the jar: CHOJANG SWE
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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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 Peppa Sauce.

Adapted from a recipe published by Kwame Onwuachi in Kwame Onwuachi My America (Food & Wine).

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?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Kwame Onwuachi My America (Food & Wine) (published as “Peppa Sauce”). Full citation lives in Provenance.

Companion jar