Ingredients Condiments Scotch Bonnet Pepper Sauce Be the first to rate & review! 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. By Kwame Onwuachi Kwame Onwuachi Instagram Kwame Onwuachi is the chef of Tatiana in New York City and competed on Top Chef season 13. In 2019, he was a Food & Wine Best New Chef, the James Beard Foundation's Rising Star Chef of the Year, and Esquire's Chef of the Year. Kwame's the author of Notes from a Young Black Chef and My America: Recipes from a Young Black Chef. Food & Wine's Editorial Guidelines Updated on May 1, 2020 Print Rate It Share Share Tweet Pin Email Photo: Photo by Greg DuPree / Prop Styling by Christine Keely / Food Styling by Chelsea Zimmer Total Time: 10 mins Yield: Makes about 1 1/2 cups Ingredients 1 cup white balsamic vinegar 1/2 cup packed fresh cilantro leaves and tender stems 7 fresh Scotch bonnet chiles; stems, seeds, and ribs removed; chopped (about 1/3 cup) 1/4 cup chopped yellow onion 5 medium garlic cloves 1/2 teaspoon kosher salt Directions Combine all ingredients in a blender. Process on low speed, gradually increasing speed to high, until very smooth, about 45 seconds. Stir before using. Make Ahead Sauce can be stored in an airtight container in refrigerator up to 2 weeks. Rate it Print