Ingredients
32
32 servings
- •18 fresh Scotch Bonnet peppers, sliced and seeded
- •6 fresh jalapeno peppers, sliced
- •0.5 cup minced onion
- •6 cloves garlic, crushed
- •1 teaspoon vegetable oil
- •0.75 teaspoon salt
- •2 cups water
- •0.25 cup distilled white vinegar
- •2 tablespoons white sugar
Instructions
- Gather all ingredients.
- Combine peppers, onion, garlic, oil, and salt in a large saucepan over medium-high heat; cook for 5 minutes, stirring frequently.
- Pour in water; cook and stir until peppers are soft, about 20 minutes. Remove from heat. Allow mixture to cool to room temperature.
- Transfer mixture to a blender and purée until smooth. Pour in vinegar and sugar; blend until mixed.
- Transfer to a container, cover, and store in the refrigerator.
Nutritional Facts
Per 32 servings
- Calories: 8
- Carbohydrate: 2g
- Fat: 0g
- Fiber: 0g
- Protein: 0g
- Sugar: 1g
Related Recipes
Jalapeno Hot Sauce
Hot Pepper Sauce - A Trinidadian Staple
Spicy Barbados Pepper Sauce
Homemade Hot Sauce
Fermented Hot Sauce
Best Hot Sauce
Spicy Corn Salsa
Serrano Hot Sauce
Cilantro-Chili Pepper Sauce
Hot Sweet Habanero Chile Sauce
Jalapeño Mild Sauce
