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hot-sauce Scotch Bonnet hot sauce (disappointing)

N

noway2

At the store the other day, I picked up a bottle of so called Scotch Bonnet hot sauce. I found a link to the company, I believe, though you’ll need to scroll to page two to find the product: https://www.woodstock-foods.com/the-goods.html

The label said it was less hot than their habanero sauce but the ingredients said a combination of scotch bonnet and habanero peppers along with a typical cast of ingredients. Not being familiar with scotch bonnet but having read about them here, I was curious. It has a different flavor, but the heat factor is about on par with Frank’s red hot or similar. Interestingly, their habanero sauce was listed as hotter. Having made hab sauce this year, I find it to be about my current limit for heat.

Next year, I might have to try growing some scotch bonnet and fermenting them for sauce.
 
Too bad you were disappointed with the sauce you tried. Growing some scotch bonnets and making your own sauce sounds like a great idea. I just finished a paw paw sauce that was quite good and was thinking if I get enough peppers from one of the indoor bonnets I'm currently growing I might try making a small batch of my own bonnet papaya sauce.

Any thoughts as to which scotch bonnet varieties you might grow?
 
Yum, paw paw and papaya both sound like they’d make a good sauce addition.

I don’t have any idea on which variety I might try at the moment. I think I will research and see about maybe starting some from seed in the early spring. The local garden store, where I bought this years plants from has a limited selection of offerings.
 
noway2 said:
Interestingly, their habanero sauce was listed as hotter.
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I've had some tame ghost sauces, some medium reaper, you can make a sauce how hot you want with the ingredients. Since it suggests the tropics they probably add some fruit, or maybe mustard to this? Anyway, keep on tasting!
 
That company looks to be a really huge food producer. Such a mass operation might not be the best at expressing the nuance of a particular chile.
You’re right - grow your own!
Lacking that, Melinda’s scotch bonnet sauce is a good commonly available example
 
Norman said:
That company looks to be a really huge food producer.
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Yes they are. They are one of the major "natural foods" brands so in supermarkets and in natural foods stores.
 
It being Franks level hot is suspicious too. I’m not a fan of face melters but how much actual scotch bonnet could be in it?
 
Just move on lol. Don't feel let down by major brands, that's like complaining the Ghost Pepper Fries at Wendy's are not hot. Major brands appeal to the masses and use buzzword marketing.
 
The Hot Pepper said:
Just move on lol. Don't feel let down by major brands, that's like complaining the Ghost Pepper Fries at Wendy's are not hot. Major brands appeal to the masses and use buzzword marketing.
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I tried some again. Definitely not habanero level heat, but more than most “hot” sauce.I was encouraged enough by the unique flavor to try starting some scotch bonnets this spring and see if my luck holds. Looking at a chart of Scoville units, the SB falls a bit beneat the hab so it might be perfect for my current tolerance level.
 
Melindas
Graces
Spur Tree

Ive got all 3 and Melindas aint too bad. Spur Tree is just bonnets and cane vinegar with a little onion. No fruits added. Tasting all 3 side by side i like Melindas best but they are all ok for cheaper sauces.

My homemade i use Freeport Orange bonnets and cane vinegar.
 
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The heat in a hot sauce starts with the pepper but ends with the level of dilution. I have had ghost pepper sauces that blow me away and others that are "normal" heat level. You also find natural variation in the heat of the same pepper depending on the growing conditions. Some recommendations:

Bertie's Original - Trinidad Moruga Red & Scotch Bonnet Yellow Peppers
Encona - Habanero & Scotch Bonnet
Grace - Scotch Bonnet Hot Pepper Sauce

You can find them all on Amazon but for relatively high prices. Look in local stores and see what they have. Encona is sometimes found in the International/British section of a supermarket (if they have such a thing).
 
Siv said:
Berties is good stuff. Typical Trini sauces are made fresh and not cooked so they retain that kick. I really should try getting a good recipe together - there are so many guides, it shouldn't be too hard.
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It surprised the hell outta me. Fast but short vinegar bite then a big burst of fresh pepper flavor. Perfect heat level for moderate usage. A full tbs with fried chicken didnt cramp me but was really satisfying.
 
LandoJones said:
Does anyone have a good recommend for a good retail scotch bonnet sauce?
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GRACE brand is a good one. i liked it before i even got into growing peppers, and i've seen others suggesting it on here.

and it is cheap. pre-pandemic the ~300ml bottle (don't remember exact size) was only around $2 canadian. not sure what it might cost now, but all the grace products tended to cost less than anything else (walkwerswood etc.)
 
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