Scotch Bonnet Pepper Sauce

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Onwuachi’s family recipe for pepper sauce highlights the sweet, floral notes of Scotch bonnet peppers with an upfront heat that doesn’t linger, but lets the other flavors shine. Try leftovers on eggs, grilled fish, or in a creamy cabbage slaw.

By
Kwame Onwuachi
Chef Kwame Onwuachi
Kwame Onwuachi

Kwame Onwuachi is the chef of Tatiana in New York City and competed on Top Chef season 13. In 2019, he was a Food & Wine Best New Chef, the James Beard Foundation's Rising Star Chef of the Year, and Esquire's Chef of the Year. Kwame's the author of Notes from a Young Black Chef and My America: Recipes from a Young Black Chef.

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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Scotch Bonnet Pepper Sauce Recipe
Photo: Photo by Greg DuPree / Prop Styling by Christine Keely / Food Styling by Chelsea Zimmer
Total Time:
10 mins
Yield:
Makes about 1 1/2 cups
Cook Mode (Keep screen awake)

Ingredients

  • 1 cup white balsamic vinegar

  • 1/2 cup packed fresh cilantro leaves and tender stems

  • 7 fresh Scotch bonnet chiles; stems, seeds, and ribs removed; chopped (about 1/3 cup)

  • 1/4 cup chopped yellow onion

  • 5 medium garlic cloves

  • 1/2 teaspoon kosher salt

Directions

  1. Combine all ingredients in a blender. Process on low speed, gradually increasing speed to high, until very smooth, about 45 seconds. Stir before using.

Make Ahead

Sauce can be stored in an airtight container in refrigerator up to 2 weeks.

Originally appeared: May 2020

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