Scotch bonnet & garlic hot sauce
Melissa Thompson’s garlicky hot sauce is inspired by Jamaican-style pepper sauce and packs a fiery punch.
Makes 300g jar or bottle
- Prepare10 mins
- Cook30 mins
- Total time40 mins
- 5 Scotch bonnet chillies, deseeded and roughly chopped
- 2 bulb/s Cooks’ Ingredients Garlic, cloves separated and crushed
- ½ red onion, sliced
- ½ tsp ground allspice (pimento)
- ½ tsp ground black pepper
- ½ tsp salt
- 100ml cider vinegar
- 1 tbsp golden caster sugar
Sterilise a 300g jar or bottle (see waitrose.com/howtosterilisejars). Put all the ingredients apart from the sugar in a pan with 50ml water and cook for 20-25 minutes over a medium heat until the liquid has reduced by half. Add the sugar and stir to dissolve. Once cool enough, blend with a stick blender or in a jug blender, then transfer to the sterilised jar or bottle, seal and allow to cool. This is very spicy so only use a small amount or mix it into mayonnaise to cool it down. Chill and use within 3 weeks.
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