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Sweet Satan Sauce - sweet, savory, hot as hell

fatalii scotch bonnet 7pot hot sauce recipe

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#1 blur.revision



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Posted 29 August 2016 - 09:43 AM

First off, I'd like to preface this by saying that this was my first ever attempt at making hot sauce, and it's my first year growing peppers as well. I've always been a fan of Scotch Bonnet based hot sauces and had been looking forward to concocting my own. I modified an existing recipe I found online to add a lot more flavors than the original recipe called for. I also didn't have enough ripe Scotch Bonnets to make a whole batch yet, so I added several other strains I had ripe which definitely worked towards the complexity of the flavor. Once it was cooked down, I fully expected to have to do some tweaking to make it right, but on first taste I'm pretty sure I nailed it! Been putting it on everything for a week now.

6-10 Red Scotch Bonnets
5 Fataliis 
2 Hot Paper Lantern Habaneros (or any hab)
1 7Pot
5-10 Chinese 5 Color Peppers (optional, or can be substituted with Jalapenos)
2 Sliced mangos
14 Oz can of Pineapple
1lb shredded carrots
5 cloves garlic
2 shallots diced
Juice of 5 limes
3/4 cup Apple Cider Vinegar
1/3 cup of Brown Sugar
1tsp Raw Honey
1tsp Coarse Sea Salt
1/2tsp Cracked Pepper
2tsp Olive Oil

In a large pot, sautee garlic and shallots in olive oil until browned.

Using food processor, shred carrots.

Add carrots, apple cider vinegar, pineapple, mangos, lime juice, and brown sugar to pot and bring to a boil, stirring occasionally

slice peppers in half using gloves for obvious reasons, remove seeds/placenta to cut down heat if you desire (I left them in) and add them to the pot.

continue to boil on high heat for 25 minutes stirring regularly

let cool and pour entire mixture into food processor, blend until smooth, or use mixing wand in the pot.

add honey, salt and pepper to finish it off

pour into bottles or jars and refigerate

optional: can be diluted 2-3x with water to stretch it out. I added about 2 cups.

final yield: around 14 5oz bottles.

This stuff hits you immediately with the mango and pineapple, then the pepper flavors creep through bringing a ton of heat, which fades somewhat quickly into garlic and shallot territory. It's definitely a rollercoaster of flavors and something I will be making a much bigger batch of next time around! I'm actually pretty amazed at how close the flavor was to what I envisioned beforehand without any tweaking at all.

Picture here: https://www.instagra.../p/BJg0EsXDmzo/


I've also read that some people don't like the taste of Chinese 5 Color peppers and think they're quite bitter, but the ones I grew from Baker Creek seeds are really good. I threw them in to add some color since they're  bright purple, but I can definitely taste their presence in the mix. My pepper experience is still pretty limited, so Jalapenos are the closest in heat/flavor that I can think of, but maybe someone here has a better suggestion.

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#2 ShowMeDaSauce


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Posted 29 August 2016 - 12:40 PM

Love sweet and spicy especially on wings and pork.


Since i can get shallots fairly cheap and easy ive migrated to using them more often in hot sauce too. The size also makes them nice for smaller batches of sauce. Candied ginger or crystallized ginger is kind nice too in some sauces. I think it goes well with Caribbean style sauces.

Edited by ShowMeDaSauce, 29 August 2016 - 12:42 PM.

#3 oldsalty


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Posted 29 August 2016 - 02:17 PM

Sounds Great a nice fresh sauce very nice combo. Now you've got that figured out it's time for Fermenting !! wwweeeeeeeeeeeee :)

The meek shall inherit the earth but the brave shall inherit the sea.

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