![A small pot of Melissa Thompson's hot pepper sauce the recipe was originally printed in her book Motherland: A Jamaican Cookbook](https://journal.swaledale.co.uk/wp-content/uploads/2023/08/pepper_sauce.jpg)
Makes about 250ml
Ingredients
Method
- Wearing food-approved gloves, de-stem the Scotch bonnet chillies and remove the seeds unless you want the sauce to be extremely hot. Do not attempt this with bare hands.
- Heat the oil in a large pan over medium-low heat and add the Scotch bonnet chillies, garlic, red pepper, and onion. Sweat for 10-minutes without colouring.
- Then add the thyme, pimento, pepper, cinnamon, and salt, and cook for another 5-minutes. Add a splash more oil if needed.
- Add the remaining ingredients, bring to the boil, then reduce to a simmer. Cook for 1-hour.
- Blend to your desired consistency, pour into sterilised glass containers, and seal while hot. It will keep for 3-months.