• If you have a question about commercial production or the hot sauce business, please post in The Food Biz.

Scotch Bonnet sauce ideas?

smariotti

smariotti

I'm starting to get some Scotch Bonnets off my plant now, and since I only have one small plant I don't have a lot of room to experiment.

Does anyone have a go-to caribbean style scotch bonnet sauce recipe I could try? I like the Barbados / Bajan style sauce you find at the southern end of the island chain. Mustard is a key ingredient down there.
 
Sort by date Sort by votes
Badger, I keep stumbling upon that same recipe. It's like she's making it for a whole village!

Anyways, I've been looking for bonnet recipes too. I want to try to recreate the "Busha Browne's Pukka Hot Pepper Sauce". But hotter!

And, Badger (Mr. Peanut) if your into Mr. Peanut memorabilia PM me so I can tell you about my grandmother inlaw!!!!
 
Upvote 0 Downvote
Burnin' Colonel Mustard Sauce

10 Scotch Bonnets
5 oz. shallots
1 tbsp. mustard powder
1/4 lb. grated horseradish
2 tsp. tumeric powder
6 cloves garlic
1/2 cup vinegar
1/2 cup lager
1 oz. molasses
2 teaspoon salt
 
Upvote 0 Downvote
thehotpepper.com said:
Burnin' Colonel Mustard Sauce

10 Scotch Bonnets
5 oz. shallots
1 tbsp. mustard powder
1/4 lb. grated horseradish
2 tsp. tumeric powder
6 cloves garlic
1/2 cup vinegar
1/2 cup lager
1 oz. molasses
2 teaspoon salt
Click to expand...

Nice! Another one that is a bit different is:

12 scorch bons
20 grams mustard
30 grams Pineapple
5 grams ginger
5 grams Garlic
30 grams treackle
Then 25% of tl in lime juice

we use a very similar sauce for white meats ...its larvely!
 
Upvote 0 Downvote
Yet another and one I like

Home Style Inner Beauty Hot Sauce Recipe
Ingredients
12 fresh habanero chiles — roughly chopped
1 ripe mango — peel, pit, mash
1 cup cheap yellow prepared mustard
1/4 cup brown sugar — packed
1/4 cup white vinegar
1 tablespoon prepared curry powder
1 tablespoon ground cumin
1 tablespoon chili powder
salt and freshly cracked black pepper — to taste

This style of hot sauce, widely used in the West Indies, is basically habanero peppers (also known as Scotch Bonnets), fruit, and yellow mustard, with a few other ingredients thrown in. Use this recipe as a guideline. Habaneros are at the top of the chile pepper heat scale, so feel free to substitute other peppers of your choice. Funnel the sauce into an old pint liquor bottle.

Peace ,
P. Dreadie
 
Upvote 0 Downvote
thehotpepper.com said:
Burnin' Colonel Mustard Sauce

10 Scotch Bonnets
5 oz. shallots
1 tbsp. mustard powder
1/4 lb. grated horseradish
2 tsp. tumeric powder
6 cloves garlic
1/2 cup vinegar
1/2 cup lager
1 oz. molasses
2 teaspoon salt
Click to expand...

A 1/4 lb grated horseradish? Really? Or is that a typo?
 
Upvote 0 Downvote
Badger said:
This is a good recipe - I've tried it myself. It calls for huge amounts, but it's easy to reduce the numbers. http://www.trinigourmet.com/index.php/berties-mega-hot-trinidad-pepper-sauce-recipe/
Click to expand...

Yeah, this was great! Thanks for the link. I had some difficulty adjusting proportions downwards to where I could use 5 scotch bonnets I'd picked from my plant, but here's what I came up with:

Bertie's Small Batch

5 Yellow Scotch Bonnets
1/2 cup yellow onions chopped
2 tbs fresh ginger, chopped
1 tbs fresh garlic, chopped
1/4 cup white vinegar
3 tbs yellow mustard
1 tbs cooking oil
1/4 tsp kosher salt

Procedure-wise, I followed the recipe exactly.

I had it on chicken sausages and a hot dog in place of mustard and it was phenomenal. I made it for a weenie roast at my sister in law's and they loved the sauce so much I gave them the bottle.

bonnets1.jpg


bonnets2.jpg


Thanks for the link! I'm going to be experimenting with this scotch bonnet sauce a good bit and will post what I come up with!
 
Upvote 0 Downvote
This isn't really the recipe section but this one sure fits in here. This is an old recipe I got years ago and I love it. I really like the use of fruit with the pasta. This would work with almost any mustard based Habanero/ Scotch Bonnet sauce.

PASTA FROM HELL

3-4 Tablespoons Finely chopped Habanero (to taste, this amount will be HOT)
*Or 3/4 Cup Inner Beauty Hot Sauce or other mustard based Habanero sauce
2- Tablespoons olive oil
1- Yellow onion, diced small
1- Red Bell pepper, diced small
2- 2 Green (firm) Bananas, sliced
1- Small can Pineapple tidbets
Juice of 3 Oranges
Juice of 2 Limes
1/4 Cup or more chopped Cilantro
1- Tablespoon Butter
1/4 Cup or more grated Parmesan Cheese
1 pound Fettuccini

Mix juices and pineapple.Taste for sweetness vs tartness and adjust with brown sugar.
Saute Onion and Bell Pepper until tender.Add juices and pineapple.Add hot sauce and
simmer for 5 minutes.Add Cilantro, simmer 1 minute.Add sliced Bananas and simmer
for 1-2 minutes.Don’t over cook Bananas.Mix in cheese and top off the cooked Fettuccini.
Salt and black pepper to taste.

You can add Mango, papaya anthing you want to try.

Peace ,
P. Dreadie
 
Upvote 0 Downvote
I searched for a Bajan recipe and posted it, if it had too much horseradish, not my fault ;)

I did alter it a bit though, but the horseradish was there.
 
Upvote 0 Downvote
smariotti said:
Yeah, this was great! Thanks for the link. I had some difficulty adjusting proportions downwards to where I could use 5 scotch bonnets I'd picked from my plant, but here's what I came up with:

Bertie's Small Batch

5 Yellow Scotch Bonnets
1/2 cup yellow onions chopped
2 tbs fresh ginger, chopped
1 tbs fresh garlic, chopped
1/4 cup white vinegar
3 tbs yellow mustard
1 tbs cooking oil
1/4 tsp kosher salt

Procedure-wise, I followed the recipe exactly.

I had it on chicken sausages and a hot dog in place of mustard and it was phenomenal. I made it for a weenie roast at my sister in law's and they loved the sauce so much I gave them the bottle.

bonnets1.jpg


bonnets2.jpg


Thanks for the link! I'm going to be experimenting with this scotch bonnet sauce a good bit and will post what I come up with!
Click to expand...

Glad you like it buddy. It's a beautiful colour too! Sounds like you're gonna have some orders coming in.
 
Upvote 0 Downvote
smariotti said:
Yeah, this was great! Thanks for the link. I had some difficulty adjusting proportions downwards to where I could use 5 scotch bonnets I'd picked from my plant, but here's what I came up with:

Bertie's Small Batch

5 Yellow Scotch Bonnets
1/2 cup yellow onions chopped
2 tbs fresh ginger, chopped
1 tbs fresh garlic, chopped
1/4 cup white vinegar
3 tbs yellow mustard
1 tbs cooking oil
1/4 tsp kosher salt

Procedure-wise, I followed the recipe exactly.

I had it on chicken sausages and a hot dog in place of mustard and it was phenomenal. I made it for a weenie roast at my sister in law's and they loved the sauce so much I gave them the bottle.

bonnets1.jpg


bonnets2.jpg


Thanks for the link! I'm going to be experimenting with this scotch bonnet sauce a good bit and will post what I come up with!
Click to expand...

I made this yesterday. I used 9 Scotch Bonnets and 2 Trinidad Scorpions. I also added 2 tbl spoons of brown sugar. It came out killer. IT'S HOT!
 
Upvote 0 Downvote
scarpetti said:
I made this yesterday. I used 9 Scotch Bonnets and 2 Trinidad Scorpions. I also added 2 tbl spoons of brown sugar. It came out killer. IT'S HOT!
Click to expand...

Sweet!

Where you getting your scorpions? Your own plants? Man, I wish I'd planted more interesting peppers this year.
 
Upvote 0 Downvote
smariotti said:
Sweet!

Where you getting your scorpions? Your own plants? Man, I wish I'd planted more interesting peppers this year.
Click to expand...

They were from my own plant. I only got 5 scorpions off of it this year. Very disappointing grow season for me this year!
 
Upvote 0 Downvote
Scorpion said:
Nice! Another one that is a bit different is:

12 scorch bons
20 grams mustard
30 grams Pineapple
5 grams ginger
5 grams Garlic
30 grams treackle
Then 25% of tl in lime juice

we use a very similar sauce for white meats ...its larvely!
Click to expand...

Grams in weight or volume? When it comes to metrics, most of us Americans are stupid.
 
Upvote 0 Downvote
You must log in or register to reply here.
Back
Top