Jamaican Hot Sauce

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This is hot, hot sauce and it makes the perfect accompaniment to Jamaican patties. Slideshow: More Caribbean Recipes

By
Ian Knauer
Ian Knauer

Ian Knauer was a food editor at Gourmet Magazine, where he developed recipes in the publication's renowned test kitchen, as well as co-hosted its award-winning television shows Diary of a Foodie and Adventures with Ruth. Knauer went on to create and host his own PBS series, The Farm with Ian Knauer.

Food & Wine's Editorial Guidelines
Updated on August 2, 2023
Tested by
Food & Wine Test Kitchen
Tested by Food & Wine Test Kitchen
Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time.
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Jamaican Hot Sauce
Photo: © Ian Knauer
Active Time:
30 mins
Total Time:
45 mins
Yield:
1 quart
Cook Mode (Keep screen awake)

Ingredients

  • 12 ounces red, orange or yellow Scotch bonnet peppers

  • 1 bunch scallion whites, trimmed

  • 2 1/4 cups white distilled vinegar

  • 2 tablespoons dark brown sugar

  • 1/4 teaspoon ground allspice

  • Kosher salt

Directions

  1. In a food processor, pulse the chiles and scallion whites until finely chopped.

  2. In a medium saucepan, bring the vinegar, brown sugar, allspice and 2 tablespoons salt to a simmer, stirring to dissolve the sugar. Add the chile mixture to the saucepan and bring to a simmer. Simmer 1 minute then remove from the heat and let cool to warm. Hot sauce keeps in jars, chilled.

Originally appeared: March 2014

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