Hot Pepper Sauce

A spicy sauce with a lot of Caribbean character. Makes for a great condiment for chicken wings, awesome on nachos or even add it to a pasta sauce to waken it up a notch.



  • 1 medium onion
  • 4 cloves garlic
  • 1 orange
  • 1 tomato
  • 3 scotch bonnet peppers
  • 1 tsp dried thyme (use fresh if you can)
  • 1 tsp dried marjoram (use fresh if you can)



1. Peel the garlic, onion and deseed the scotch bonnet peppers. Chop the onion into chunks and half the peppers. See TOP TIPS below for a trick to peel garlic more easily.


2. Heat a griddle pan to a medium heat and add your garlic, scotch bonnets, onion and tomato. You want to char all these ingredients, those nice char marks are a result of the sugars in the ingredients caramelising.

3. Throw all the charred ingredients into a blender along with a good squeeze of fresh orange juice and the herbs, now blitz it all until it is smooth. The orange juice will help things move around and marry together.


4. Taste your pepper sauce, does it need more herbs? More OJ? Then add it, if not then it’s job done! Store your fire’y sauce in an airtight jar in the refrigerator.



For a quick way of peeling garlic you can slice off the root side, use the root part as a tab to pull some of the skin off. Then firmly pinch the opposite side, the rest of the papery film will now come off easily.


If you want the sauce to be hotter, leave the seeds in the peppers I will definitely be doing that next time!

Having used dried herbs in this recipe, next time I will for sure source fresh herbs for a more fragrant flavour.

With this recipe and others where you only need a small amount of fresh orange juice, instead of slice the orange in half slice a third off. This will leave you with just one third that can be used for the recipe and the all the remaining will stay more juicy for longer.


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