Scotch Bonnet Pepper Sauce

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.

Scotch Bonnet Pepper Sauce Recipe
Photo: Photo by Greg DuPree / Prop Styling by Christine Keely / Food Styling by Chelsea Zimmer
Total Time:
10 mins
Makes about 1 1/2 cups


  • 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


  1. 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.

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