Scotch bonnet & garlic hot sauce

Name: Scotch bonnet & garlic hot sauce
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1
Ingredients: 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; 100 ml cider vinegar; 1 tbsp golden caster sugar

Melissa Thompson’s garlicky hot sauce is inspired by Jamaican-style pepper sauce and packs a fiery punch.

Makes 300g jar or bottle

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Gluten freeVeganVegetarian

Makes1
CourseAccompaniment
Prepare10 mins
Cook30 mins
Total time40 mins
Pluscooling

Ingredients

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

Method

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.

Nutritional

Typical values per item when made using specific products in recipe

Energy	276kJ/ 65kcals
Fat	0.5g
Saturated Fat	0g
Carbohydrates	13g
Sugars	8.9g
Fibre	0.8g
Protein	2.3g
Salt	0.8g

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Scotch bonnet & garlic hot sauce

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