Onwuachi’s family recipe for pepper sauce highlights the sweet, floral notes of Scotch bonnet peppers with an upfront heat that doesn’t linger, but lets the other flavors shine. Try leftovers on eggs, grilled fish, or in a creamy cabbage slaw.
Combine all ingredients in a blender. Process on low speed, gradually increasing speed to high, until very smooth, about 45 seconds. Stir before using.
Sauce can be stored in an airtight container in refrigerator up to 2 weeks.