Vegetables Jamaican Hot Sauce Be the first to rate & review! This is hot, hot sauce and it makes the perfect accompaniment to Jamaican patties. Slideshow: More Caribbean Recipes By Ian Knauer Ian Knauer Instagram Ian Knauer was a food editor at Gourmet Magazine, where he developed recipes in the publication's renowned test kitchen, as well as co-hosted its award-winning television shows "Diary of a Foodie" and "Adventures with Ruth." Knauer went on to create and host his own PBS series, "The Farm with Ian Knauer." Food & Wine's Editorial Guidelines Published on January 14, 2016 Print Rate It Share Share Tweet Pin Email Photo: © Ian Knauer Active Time: 30 mins Total Time: 45 mins Yield: 1 quart Ingredients 12 ounces red, orange or yellow Scotch bonnet peppers 1 bunch scallion whites, trimmed 2 1/4 cups white distilled vinegar 2 tablespoons dark brown sugar 1/4 teaspoon ground allspice Kosher salt Directions In a food processor, pulse the chiles and scallion whites until finely chopped. In a medium saucepan, bring the vinegar, brown sugar, allspice and 2 tablespoons salt to a simmer, stirring to dissolve the sugar. Add the chile mixture to the saucepan and bring to a simmer. Simmer 1 minute then remove from the heat and let cool to warm. Hot sauce keeps in jars, chilled. Rate it Print